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Glycemic Index and Glycemic Load: Traditional Foods (Pima Indians)
Friday, August 20, 2004 12:55 am Email this article
Below is a table with the glycemic index and glycemic loads of traditional foods of the Pima Indians.
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 (Pima Indians)
|INDIGENOUS OR TRADITIONAL FOODS OF DIFFERENT ETHNIC GROUPS|
(Glucose = 100)
grams per serving
|730 Acorns, stewed with venison (Quercus emoryi)|
16 ± 1
|731 Cactus jam (Stenocereus thurberi)|
|732 Corn hominy (Zea mays)|
40 ± 5
|733 Fruit Leather (Stenocereus thurberi)|
|734 Lima beans broth (Phaseolus lunatus)|
36 ± 3
|735 Mesquite cakes (Prosopis velutina)|
25 ± 3
|736 Tortilla (Zea mays and Olneya tesota)|
|737 White teparies broth (Phaseolusacutifolius)|
31 ± 3
|738 Yellow teparies broth (Phaseolus acutifolius)|
29 ± 3
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