THE G.I FACTOR AND YOU
Everybody can benefit from adopting the G.I. factor approach to eating. It is the way nature intended us to eat. She packaged all the nutrients we needed in a slow-release form. Since the Industrial Revolution, however, we have taken nature’s carbohydrates and manufactured them into fast-release or instant food as part of our quest for a more palatable, eye-catching and less perishable food supply. Unfortunately, the effect of all those instant foods is catching up on us in the form of diseases of affluence such as obesity and diabetes.
There is, however, no need to turn our backs on progress. We have sufficient knowledge of food and nutrition to let the pendulum swing back just enough to suit our needs. But we need the facts. We need answers. In this section we set out the facts about some of the most frequently asked questions about carbohydrates, diet and the G.I. factor to dispel any lingering doubts.
The sugar/fat seesaw. Did you know that fat and sugar tend to show a reciprocal or seesaw relationship in the diet? Studies over the past decade have found that diets high in sugar are lower in fat, especially saturated fat. Restricting sugar is frequently followed by higher fat consumption, and many fats are poor sources of nutrients. Thus a low sugar diet is not necessarily more nutritious. In some cases, high sugar diets have been found to have higher micronutrient contents, especially of calcium and riboflavin. This is because sugar is often used to sweeten some very nutritious foods, such as yoghurts, breakfast cereals and milk. A low sugar (and high fat) diet has more proven disadvantages than a high sugar (and low-fat) diet.
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Tags: Diabetes