Insulin resistance is one of the most serious complications of diabetes mellitus. This condition is characterized by unresponsiveness of blood glucose levels to insulin. The cause is believed to be exposure to excessively high levels of glucoses for a long time. Use of low glycemic snacks is one of the strategies that can be used to control or reserve the resistance.
Insulin resistance is associated with a number of problems. A major one is the lack of energy in these patients. In normal individuals, insulin facilitates entry of glucose into tissues and subsequent breakdown to release energy. This does not happen or happens very minimally in patients that have developed insulin resistance. Other problems include hypertension and obesity both of which worsen the condition.
The GI (glycemic index) is used in measuring the probability of a given type of food to raise the blood glucose. The highest score is 100 and is the level of blood sugar that would be obtained if one took pure glucose. Foods with a score of more than 70 are regarded as having a high GI while those with a score of less than 55 can be said to have a low score.
Foods that have undergone a lot of processing are associated with rapid increases in blood glucose. Conversely, those with less processing like cereals, for example, have lower GIs. They effect on blood sugar levels is mild to moderate. They usually have high fiber and high unsaturated fat levels. It is the amount of total carbohydrate rather than total food taken that determines the GI score.
Various soups have been established to have good GI values. They include lentil, tomato and minestrone among others. Baked foods also vary in terms of GI scores. Banana bread, oatmeal cookies and whole grain oatmeal taken in moderate amounts result in GIs of less than 50. For dairy products, vanilla ice cream (50g), custard (100g) and yoghurt (200g) are ideal.
Since they are digested slowly, fruits are recommended by many nutritionists. They lead to gradual increases in blood sugar level and are generally considered to have low GI scores. Insulin levels after intake also rise slowly reducing the chances of progression to insulin resistance. 120g of banana, apple, raw cherries, grapes, grapefruit or oranges have very good scores. Consumers should talk to their nutritionists for more advice on the exact quantities and scores of food types. Nutritionists have charts that contain scores of the common food types.
Several minerals need to be closely monitored if optimal glucose control is to be attained. Sodium is the most significant. High body sodium levels positively correlates with high body water and leads to obesity. Obesity in turn predisposes to insulin resistance. Controlling sodium intake, therefore, will control body weight and reduce the risk of insulin resistance. The recommended daily intake is between 50 and 1500 mg.
Some experts are opposed to the dietary advice in terms of glycemic index. The GI, they argue, is a complicated concept not understood by many consumers and is also a challenge for them to adopt new eating habits in the long run. They say that an ideal message should simply advice consumers to eat more fruits, whole grains, vegetables and other high fiber foods.
Insulin resistance is associated with a number of problems. A major one is the lack of energy in these patients. In normal individuals, insulin facilitates entry of glucose into tissues and subsequent breakdown to release energy. This does not happen or happens very minimally in patients that have developed insulin resistance. Other problems include hypertension and obesity both of which worsen the condition.
The GI (glycemic index) is used in measuring the probability of a given type of food to raise the blood glucose. The highest score is 100 and is the level of blood sugar that would be obtained if one took pure glucose. Foods with a score of more than 70 are regarded as having a high GI while those with a score of less than 55 can be said to have a low score.
Foods that have undergone a lot of processing are associated with rapid increases in blood glucose. Conversely, those with less processing like cereals, for example, have lower GIs. They effect on blood sugar levels is mild to moderate. They usually have high fiber and high unsaturated fat levels. It is the amount of total carbohydrate rather than total food taken that determines the GI score.
Various soups have been established to have good GI values. They include lentil, tomato and minestrone among others. Baked foods also vary in terms of GI scores. Banana bread, oatmeal cookies and whole grain oatmeal taken in moderate amounts result in GIs of less than 50. For dairy products, vanilla ice cream (50g), custard (100g) and yoghurt (200g) are ideal.
Since they are digested slowly, fruits are recommended by many nutritionists. They lead to gradual increases in blood sugar level and are generally considered to have low GI scores. Insulin levels after intake also rise slowly reducing the chances of progression to insulin resistance. 120g of banana, apple, raw cherries, grapes, grapefruit or oranges have very good scores. Consumers should talk to their nutritionists for more advice on the exact quantities and scores of food types. Nutritionists have charts that contain scores of the common food types.
Several minerals need to be closely monitored if optimal glucose control is to be attained. Sodium is the most significant. High body sodium levels positively correlates with high body water and leads to obesity. Obesity in turn predisposes to insulin resistance. Controlling sodium intake, therefore, will control body weight and reduce the risk of insulin resistance. The recommended daily intake is between 50 and 1500 mg.
Some experts are opposed to the dietary advice in terms of glycemic index. The GI, they argue, is a complicated concept not understood by many consumers and is also a challenge for them to adopt new eating habits in the long run. They say that an ideal message should simply advice consumers to eat more fruits, whole grains, vegetables and other high fiber foods.
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