Coarse grains, beans, milk, potatoes (raw or cold-treated), fruits with more fruit acid (apples, cherries, kiwis, etc.). ), whole wheat or high fiber food, compound diet food (jiaozi, wonton, etc. ) and fructose, etc.

GI (glycemic index) refers to the ratio of the increase of blood sugar after eating food to the increase of blood sugar after eating glucose. The higher the GI, the faster the digestion and absorption of sugar. Generally speaking, foods with a GI below 55 are called low GI foods. Generally speaking, foods with a GI value below 40 are safe for diabetics to eat.

If you eat food with high GI, your blood sugar will rise in a short time. Insulin will arouse your body's function and turn the calories you eat into fat. However, the digestion and absorption of low GI food will be relatively slow, which will keep the blood sugar level in a relatively stable state, so it can bring a longer satiety. When there is no excess sugar in the blood, people are not easy to get fat. The GI value of soybean is 20 and the GI value of soybean is 30, which is a healthy and nutritious low GI food.

Introduction to geographic information

(glycemic index) "glycemic index"-an index reflecting the degree of blood sugar increase caused by food, which is the reaction of blood sugar after eating.

GI= the area ratio of a food under the blood glucose curve 2 hours after eating, which is equivalent to the area of glucose under the blood glucose curve 2 hours after eating multiplied by 100%.

75% of GI & gt75% foods are high GI foods, and foods with GI≤55 are low GI foods. Foods with high GI are digested quickly and absorbed well after entering the intestine, and glucose can quickly enter the blood, so it is easy to cause hypertension and hyperglycemia. However, foods with low GI stay in the intestine for a long time and release slowly. After entering the blood, the peak value of glucose is low, which causes less postprandial blood glucose reaction and correspondingly reduces the required insulin, thus avoiding the violent fluctuation of blood sugar, preventing hyperglycemia, hypoglycemia and effectively controlling blood sugar.

In addition, foods with low GI are very prone to satiety, and at the same time lead to low insulin level, and insulin can promote the synthesis of glycogen, fat and protein, so eating foods with low GI can generally help the body burn fat, reduce fat storage and achieve the effect of slimming. And foods with high GI are just the opposite.

Reference Baidu Encyclopedia-gi? Gastrointestinal profile? Low GI foods are