THE GESTATIONAL DIABETIC
This diet helps with weight loss, steadier blood glucose levels, decreased insulin resistance and lowers the risk of diabetes.
Eating low-glycemic doesn't necessarily mean eating low-carb. It's recommended that we eat 45% to 65% of our calories in carbs.
The glycemic index (GI) is a scale from 0 to 100 that measures how quickly a food will raise blood sugar.
Multiple factors influence the glycemic value of a food: fiber content, protein content, fat content, ripeness and more!
Low glycemic foods generally have fewer carbs, as well as some protein, fat, and fiber (the nutrients that balance carbs).
Low glycemic foods generally have fewer carbs, as well as some protein, fat, and fiber (the nutrients that balance carbs).
High glycemic foods have a lot of carbs per serving, and little or none of the balancing nutrients.
The plate method is what the American Diabetes Association recommends for low-glycemic eating.
To get you started on your low-GI diet, here's a downloadable 7-day meal plan.