Type 2 diabetes is defined as a chronic condition that requires a complete adaptation of diet and eating habits to avoid increasingly serious health risks.
An individual has type 2 diabetes when the pancreas does not produce enough insulin to regulate blood sugar levels, which can expose an individual to life-threatening complications, such as heart disease.
But health experts have made it clear that the necessary dietary adjustments help control blood sugar levels. Evidence suggests that a particular diet could help keep blood sugar low.
The low glycemic index (GI) diet has been rated as one of the best diets to follow, and it measures how carbohydrate foods raise blood sugar levels.
The rates at which various foods raise blood sugar levels are classified as compared to the absorption of 50 grams of pure glucose used as a reference food and having a GI of 100. The diet was established in the early 1980s by Canadian Professor David David Jenkins.
A low GI diet examines how much fat and fiber tend to reduce GI from foods, and as a rule, the more cooked or processed foods, the higher the GI ratio.
Studies have shown that a low GI diet can lead to weight loss, lowering blood sugar levels and reducing the risk of heart disease and type 2 diabetes.
Low GI foods are the preferred choice because they are slowly digested and absorbed, resulting in a slower and smaller increase in blood sugar.
However, foods with high GI values should be restricted as they are quickly digested and absorbed, leading to rapid rise and low blood sugar.
The speed at which food raises blood sugar levels depends on three factors: the type of carbohydrates they contain, their nutritional composition and the amount they eat.
The GLYCEMIC index is a carbohydrate rating on a scale of 0 to 100, based on how high your blood sugar is after swallowing.