Food And Fitness

Low glycemic foods are things you eat that do not raise your blood sugar. They can be healthy for you, and can be digested over time to help you maintain a proper balance in diet so you are not getting too much sugars, too fast.

Foods are considered low when the value on them in the glycemic index is 55 or below. This value is based on how the affect the blood sugar through digestion as well as how quickly they raise the sugars higher. Generally, they slowly do this because they are slowly added to the system.

There are foods that are on the low scale, but are high in empty calories, and if you are watching your weight, they should be eaten sparingly. If you are a diabetic, then you need to exercise caution, since many of them contain sugars that can have a negative impact on your disease. They include things like Peanut M&Ms, Snickers and chocolate bars, low fat ice cream, pound cake and potato chips, in increasing order.

Vegetables are relatively low, and fall on the lower end of the scale and can include asparagus, eggplant, celery, green beans and tomatoes, just to name a few. Some of the fruits are apricots, apples and pears.

You can search online for a more complete list, and you should always consult your doctor on any heal issues you have before deciding to take action. They can help you become healthier, and help to maintain a healthy blood sugar.

Eating low glycemic foods can help you manage your diabetes and lose weight, or a combination of the two. By eating these, you can take an active role in your own health care and can help to control your diabetes.. When you eat better, you can feel better and will look better, too.

Fitness Link

Kamut INFO from www.alimentstrigone.com Kamut is an ancient type of wheat related to the durum variety used in modern bread making. Kamut is believed to be of Egyptian origin. Shortly after World War II, a Montana farmer sowed a few seed that were said to have come from the tomb of King Thot. In the late 1970s, an agronomist and biochemist called Bob Quinn became interested in this exceptional grain, which he named kamut after the word for wheat in the ancient Egyptian tongue. The plants scientific name is Triticum turgidum, subspecies turanicum, and it is also known as Khorosan wheat (from the name of a province in Iran). Kamut is grown organically since it is well suited to this method of farming. It has not undergone the genetic improvements that have produced high-yielding strains of modern wheat but have at the same time often diminished the plants natural resistance and hardiness. Compared to common wheat, Kamut is richer in protein (by between 15% and 40%), minerals such as magnesium and zinc, Vitamin Bs and Vitamin E and unsaturated fatty acids, but contains a little less dietary fibre. Kamut provides much energy and is appreciated by people with active lifestyles. It is easy to digest and is generally well tolerated by those with a sensitivity to gluten. Kamut flour is not refined or bleached, and thus retains all its nutritional qualities. Kamut flour has a mild, somewhat sweet taste. It can be substituted for wheat in any recipe and is used to make bread …

http://www.youtube.com/watch?v=uHjeLiYg6cs&hl=en

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