According to a recent study carried out on people suffering from diabetes, those on a low-GI diet had better blood glucose levels than those on a high-fibre diet, in addition to higher levels of healthier cholesterol in their blood.
The GI, or ‘glycaemic’ index, indicates the metabolism’s rate of digestion of a particular type of food.
The low-GI foods that free energy gradually, such as rye and oatmeal bread, beans, peas, lentils and nuts provide a controlled, continual supply of energy.
While the high-GI foods, which include white bread and sugar, let out energy rapidly making it more difficult for the body of a diabetic to adjust.
These studies were carried out to provide evidence that most people with type 2 diabetes could actually control the symptoms of this dysfunction, simply with a low-GI diet, thus avoiding constant medicine consumption, only be necessary if the diabetes deteriorated.
As a general rule, a varied diet and regular exercise will help control the sugar level in your blood.
The type 2 diabetes usually affects people over 40 and this study carried out by the Canadian Institutes of Health Research, the Federal Government of Canada and Barilla, was focused around this particular group type.
The results were promising, though no one is certain what kind of effect there may be on a long term.
The purpose of this study is also to educate people in general as to the effects of low or high fibre foods.
It does not criticize the consumption of high fibre foods, but merely points out that most people look for fibre in wheat products, when they can be getting just as much fibre from the low GI-foods.
The best solution is to gather fibre and vitamins in general from both food types for a healthier and more varied diet.