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    Glycemic Index and Glycemic Load: Traditional Foods (Pima Indians)


    Posted by .(JavaScript must be enabled to view this email address)
    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
    Glycemic
      Index
    Glycemic
        Load
       
    Serving
      size
    Available
      carbohydrate
     
    (Glucose = 100)
    (per serving)
    grams
    grams per serving
    Pima Indian
        730 Acorns, stewed with venison (Quercus emoryi)
     16 ± 1
    1
    100
    6
        731 Cactus jam (Stenocereus thurberi)
       91
    18
     30
    20
        732 Corn hominy (Zea mays)
     40 ± 5
    12
    150
    30
        733 Fruit Leather (Stenocereus thurberi)
       70
    17
     30
    24
        734 Lima beans broth (Phaseolus lunatus)
     36 ± 3
    12
    250 mL
    32
        735 Mesquite cakes (Prosopis velutina)
     25 ± 3
    1
     60
    4
        736 Tortilla (Zea mays and Olneya tesota)
       38
    9
     60
    25
        737 White teparies broth (Phaseolusacutifolius)
     31 ± 3
    10
    250 mL
    32
        738 Yellow teparies broth (Phaseolus acutifolius)
     29 ± 3
    8
    250 mL
    26

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