QUICKLINKS AND VIEW OPITONS
Follow @fatnews
Glycemic Index and Glycemic Load: Traditional Foods (Israeli)
Posted by .(JavaScript must be enabled to view this email address)
Friday, August 20, 2004 1:02 am Email this article
Below is a table with the glycemic index and glycemic loads of traditional foods from Israel.
High glycemic index foods increase calorie intake by 50 to 80 percent when compared to medium- and low-glycemic index foods according to one study.
Low glycemic index foods reduce calorie intake and are associated with lower body weights.
Some researchers believe that low-carbohydrate diets work because they are low glycemic index and low glycemic load foods.
Glycemic index is how quickly a given amount of food raises blood sugar levels relative to pure glucose (blood sugar).
Glycemic load is a ranking of how much a standard serving of food raises your blood sugar. Glycemic load is calculated by multiplying the amount of carbohydrate in a food by the glycemic index and dividing by 100. Glycemic load of a food is a better tool than the glycemic index value of a food when evaluating the foods you eat.
A more complete description of glycemic index and glycemic load can be found here.
Glycemic Index and Glycemic Load of Traditional Foods of Ethnic Groups (Israeli) | ||||
| INDIGENOUS OR TRADITIONAL FOODS OF DIFFERENT ETHNIC GROUPS | Glycemic Index | Glycemic Load | Serving size | Available carbohydrate |
(Glucose = 100) | (per serving) | grams | grams per serving | |
| Israeli | ||||
| 726 Melawach (dough made from | ||||
| white-wheat flour and butter, fried) | ||||
| Melawach | 61 ± 10 | — | — | — |
| Melawach | 71 ± 7 | — | — | — |
| Average of 2 studies | 66 ± 5 | 35 | 115 | 53 |
| 727 Melawach + 15 g locust bean (Ceratonia siliqua) fiber (soluble) | 31 ± 6 | 16 | 130 | 53 |
| 728 Melawach + 15 g maize cob fiber (insoluble) | 59 ± 10 | 31 | 130 | 53 |
| 729 Melawach + 15 g lupin (Lupinus albus) fiber | 72 ± 10 | 38 | 130 | 53 |
Articles on the same subject can be found here:
COMMENTS
Please feel free to share your comments about this article.
© Copyright 2003-2017 - Larry Hobbs - All Rights Reserved.