Close to the summer, everybody is trying to get a body ready for the beach. This article will help you to reach your goal. In a diet everyone knows the importance of the carbs. You choose your carbs by the Glyquémique index (GI) . As reminder : the GI shows how the insuline level react against the carbs. The more the GI is low , the more slow the carbs are sended into the blood. The more high is the IG , the more fast the energie is sended and you have more chance to stock fat. A small article about glycémique index. Many of us may know the role and the utility he can have in our sport. But the majority of us know the nature index, but it is rarely in this state on our plates. Many do change their index from single to double. Like the heat treatment which gels the starch molecules or the hydration which will last skyrocketed ....... here is some advice for a low privileged index. - Eate cold! Indeed after cooking gélatitation effect of starch molecules actually spent our rice from 50 to 70! -let cool enables phenomenon downgrading the previous state. --dried white bread IG75 once stale toasted or grilled-significantly reduces water molecule background inflated starchy foods is lower blow their index. -The Degret of ripening fruits for example. green banana (40) see a matured (65). the phenomenon is less for an apple. therefore the shelf a swimming potato for example can significantly increased its index. The particle-size: rice flour has a much higher rice index .... so thought the powdered instant oats index 80 is not the most interesting property found in oats IG40! -For certain carbohydrates, natural protein content and fiber may be the source of reduced starch digestion and accordingly a reduction in glycemic index. This is particularly the case of the cereal family. difference between cornflakes cereal types 85 and 40 for oats oats 100g has 10g of fiber and 12 prot. ditto for the meal: integral: 12 prot, 60 carbohydrate, fiber 10, IG 40 White: prot 8, 74 carbohydrate, fiber 3, IG 70 In other baths GI varies according to many parameters that must be optimized to take into account our results
Posted on: Tue, 15 Jul 2014 12:23:58 +0000
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