'nutrition / carbohydrates / glycemic index, glycemic load and health effects of carbohydrate diets'

03:29 Apr 17, 2023 4 3

'A step by step explanation of the health effects of carbohydrate diets. The terms glycemic index and glycemic load are explained.  The main topics covered in this video-tutorial are the following:   *The Glycemic Index (GI) and blood-glucose levels   *The Glycemic Load, definition and practical importance  *Health consequences of high and  low-carbohydrate diets Please share this video: https://youtu.be/9HIlZgWteDU  The Glycemic Index (GI) is a measurement assigned to foods based on how quickly or how slowly those foods cause increases in blood-glucose levels  The glycemic responses of various foods have been measured and then ranked in comparison to a reference food i.e glucose   Foods that have low GI do not raise blood-glucose levels  as much as  foods that have high GI.    Foods that have low GI do not raise blood-glucose levels  as fast as  foods that have high GI.   Diets of low GI foods have been shown to reduce the risk of cardiovascular disease, the risk of obesity Type 2 diabetes and to increase weight loss   Glycemic index tells only part of the story. It tells us how fast a certain food increases blood glucose levels. It does not tell  us how much glucose is entering the bloodstream. Glycemic load does exactly that.  ii) Glycemic load tells us how much glucose is entering the  bloodstream :  Glycemic load = [(g of carbohydrate in a serving / glycemic index)] / 100  The table below shows Glycemic Index and Glycemic Load values for selected foods. Glycemic load values of 10 or below are considered low while 20 or above are considerd high. Foods in the green area have low GI  values. Foods in the yellow area have medium GI values while those in the red area have high GI values.  iii)  High GI diets have been associated with cardiovascular disease, obesity and Type 2 diabetes    Studies in Low GI diets do provide evidence that in comparison to other diets improve insulin levels and other risk factors for type 2 diabetes and cardiovascular  disease      The Food and Nutrition Board has set the Recommended Dietary Allowance of carbohydrates at 130 g per day (this is the average minimum amount the brain requires to function properly). An average person should consume between 225 – 325 g per day.   Subscribe to Chemistry_Net:  http://www.youtube.com/channel/UCRHkadk8a3zbg7RsKYwcuHw?view_as=public  Relevant Videos: https://youtu.be/KnU3oEjd6_0 https://youtu.be/SZ4MoykWf3c https://youtu.be/TPn9ttq1jg8  https://www.youtube.com/playlist?list=PLGEE3kLOMCp7qJLvxLGPoZz0jS3xmo7zP https://youtu.be/QySDmniCxss https://youtu.be/RF-DJ7jy-Ho  Relevant web pages:  https://en.wikipedia.org/wiki/Glycemic_index' 

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