The Benefits of Low GI Foods

After more than 40 years of continuous research, the "GI concept" has played an important role in various fields, such as chronic disease management, weight management, pregnancy health, athlete performance, and functional foods.
Compared with "high GI" food, "low GI" food has a slower digestion and absorption speed, glucose is slowly released into the blood, blood sugar rises and falls gently, the peak value is relatively low, insulin secretion is more stable, so as to avoid hoarding more fat, achieve long-term satiety, more easily achieve weight management and other health goals, and reduce the risk of diabetes, cardiovascular disease and other risks.
Chen Wei, Deputy Director of Clinical Nutrition Department of Peking Union Medical College Hospital, Chinese Academy of Medical Sciences, once introduced the improvement of low GI lifestyle on weight loss, improving insulin resistance and other related complications of obese patients, reducing inflammatory reaction, and proposed that as long as 5% - 10% of weight loss is achieved, many obesity related diseases can be effectively avoided or even reversed.