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Glycemic Index Favorable For Cryogenic Foods
Contrary to popular perception, all carbohydrate foods do not behave similarly in our bodies. The Glycemic Index or GI utilizes this difference in order to rank carbohydrates according to the amount of effect on our blood glucose levels. Low GI carbs producing only small fluctuations blood glucose and insulin levels - is healthy and Cryogenic foods score high in this regard. Consequently they are the key to long-term health as they reduce the risk of heart disease and diabetes type II and facilitate sustainable weight loss.

Technically, the Glycemic Index (GI) is a numerical system to measure the amount of rise in circulating blood sugar that a carbohydrate causes–the greater the number, the higher the blood sugar response indicating a unhealthy food. A low GI food will thus trigger a small rise, while a high GI food will cause a sudden rise.

A GI is 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low.

On the other hand, the Glycemic Load (GL) is a more fruitful and a later addition to determine the impact of carbohydrate consumption .While taking the Glycemic Index into account, it gives a comprehensive picture than Glycemic Index. A GI value tells you only how rapidly a particular carbohydrate turns into sugar without indicating the amount of that specific carbohydrate present in a serving of a particular food. However, a knowledge of both is needed to understand a food's effect on blood sugar. The Glycemic Load gives a completer picture. Even in foods that have high Glycemic Index, a lower Glycemic Load (GL) will make it advisable to consume. While the carbohydrate in watermelon, for example, has a high GI. Its Glycemic Load is relatively low and hence can be consumed by the target groups under threat.

Cryogenioc foods have both lower Glycemic Index (GI) & Glycemic Load (GL) values.

Table of glycemic index and load values

High-carbohydrate foods : GI
White wheat bread* : 75±2
Whole wheat/whole meal bread : 74±2
Speciality grain bread : 53±2
Unleavened wheat bread* : 70±5
 
 
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