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Glycemic Index and Glycemic Load: Traditional Foods (Australian)
Friday, August 20, 2004 1:06 am Email this article
Below is a table with the glycemic index and glycemic loads of traditional foods from Australia.
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
|INDIGENOUS OR TRADITIONAL FOODS OF DIFFERENT ETHNIC GROUPS|
(Glucose = 100)
grams per serving
|714 Acacia aneura, mulga seed, roasted, wet ground to paste|
|715 Acacia coriacea, desert oak, seed bread|
|716 Araucaria bidwillii, bunya tree nut, baked 10 min|
|717 Bush honey, sugar bag|
|718 Castanospermum australe, blackbean seed, sliced, soaked 1 wk, pounded and baked|
|719 Dioscorea bulbifera, cheeky yam, peeled, sliced, soaked 2 d, baked 15 min|
|720 Macrozamia communis, cycad palm seed, sliced, soaked 1 wk, pounded, baked|
40 ± 2
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