Advantages of low GI over high GI:

The fad of low carbohydrate diets could not be sustained. Many people tried the diet, like it at first but soon became all protein out. There are only so many bacon and egg breakfasts one can eat. Vegetarians had a hard time to eat enough protein and fat but without the associated carbohydrate originate in many plant based foods. And there is a place for a bowl of golden carrot and lentil soup with crusty whole meal bread or chick pea, garlic and red onion casserole. Each food has a glycemic index (GI) value which relates to the speed with which the food is digested and the sugars absorbed into the bloodstream. The best way to know this concept is to identify more about how the GI value for each food is calculated.
Reward of low GI food:
The advice is to eat foods with a low GI value since these are the slowly absorbed carbohydrates and to avoid those over 70 where the carbohydrates are absorbed quickly. The reason for this is that insulin is the hormone which controls the blood sugar level. A blood sugar level is likely to fall below normal after a high GI food has produced a lot of insulin. This sets up a craving for more sugary foods and before knowing it, the person is on a roller coaster of energy highs and lows. Symptoms of a low blood sugar consist of sweating, dizziness, feeling weak, poor concentration and occasionally palpitations. Also, as long as insulin residue high, it promotes the storage space of fat. This is because the excess glucose in the blood has to go somewhere. They are taken to the liver and converted into fat, which is then deposited around the body. It is far, far better to eat foods with a low GI as they do not produce the same surge of blood glucose and insulin. Instead they provide the body with a steady supply of blood sugar throughout the day to maintain mental and physical energy levels and help avoid those cravings for sweet foods too.
Low GI over high GI:
Numeral other factors influence how quickly the carbohydrates in food raise blood sugar levels like
1. Fiber content - Fiber helps protect the carbohydrates in food from instant digestion, so the sugars in fiber rich foods tend to be rapt into the bloodstream more slowly.
2. Ripeness - A ripe fruit or vegetable has a higher sugar substance than one that is still green and therefore has a higher glycemic index.
3. Type of starch -The type of starch granules in a foodstuff influences how fast the carbohydrates are digested and absorbed into the bloodstream. The starch in is digested and absorbed into the bloodstream comparatively quickly.
4. Fat content and acid content - The higher a food's fat content or acid content, the slower its carbohydrates are transformed to sugar and absorbed into the bloodstream.

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Advantages of low GI over high GI:

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