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Modern Diets Make Us Susceptible To Modern Nutritional Diseases

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Post Modern Diets Make Us Susceptible To Modern Nutritional Diseases   Thu Feb 02, 2012 6:14 am

Modern Diets Make Us Susceptible To Modern Nutritional Diseases





It seems as if we will never win the war against diabetes, yet we are coming up with a number of important tools as we move in that direction. The glycemic index is just one of these tools and it applies a weighting system to a variety of carbohydrates, so we can understand what each of these does to our body as it is digested. Type II diabetes is one of the worst diseases of the modern age and a lot of people suffer from this condition. The glycemic index has been designed to help people compose a dietary plan to help them manage.

Carbohydrates have to be managed carefully if we are to control diabetes. We have to regulate the glycemic response, keeping insulin in its place and leveling the amount of glucose in the bloodstream. This seems like a tall order, of course, but by paying attention to the glycemic index, the food category, the portion size and the way that we prepare our meals, we are more likely to be successful.

Did you know Diabetes affects over 150 million people around the globe? This number is expected to double by 2025 as more and more people fall foul to the illness each year. If you are obese or have some other serious health issues, you have a bigger chance of developing the problem and going on to suffer from even worse conditions, such as heart disease or cancer.

Scientists have done a lot of research into the onset of diabetes and tell us how we can look out for different symptoms to warn us of its approach. Metabolic X syndrome is something we should be watching for by checking blood pressure, blood fats or triglycerides, low HDL levels or resistance to insulin and weight issues.

The glycemic index allows us to measure food according to strict guidelines. Each carbohydrate is given a number between zero and 100, with the recommended range for those suffering from diabetes, or wishing to control its onset, being below 70. Indeed, any food higher than 70 should be avoided altogether, with a focus on low and medium rated options.

Toward the top of the index we can find foods such as white bread, the ultimate simple carbohydrate, while the good guys are the fruits and vegetables at the bottom of the list. By avoiding foods that have a high glycemic load you will eliminate those sharp spikes and troughs in your blood glucose levels. This activity is known to create excessive insulin and can lead to a lot of stress on organs such as the pancreas, as they work overtime. Here we see conditions likely to develop type II diabetes.

The glycemic load is just as important as the individual index value of a carbohydrate, if we are to exercise control over the disease. This requires us to look at the way we prepare our food and as such, tells us that the quantity of the carbohydrate in question is just as important as the quality.

Those suffering from either type I or type II diabetes should be most focused on the low glycemic index in order to control glucose levels in the blood sugar every day. It is so important to measure out those food portions carefully, as the caloric intake is regulated. This will help to manage body weight and handle diabetes as effectively as we can.
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