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Sticking to plan: Low GI

Low-GI meals to make everyday healthy eating a treat.

by: Abigail Donnelly | 14 Feb 2007

Good eating

GI, short for glycaemic index, is a ranking system for carbohydrates based on their effect on blood glucose levels in the body. Low-GI foods break down slowly during digestion, so your body releases insulin slowly. This not only helps with weight and blood glucose control, but also prevents those energy dips that occur an hour or two after a meal. What’s more, you won’t find yourself reaching for the fridge door as often.

Small changes to your diet can make a big difference – and it’s not only what you eat that makes a difference to the GI rating but also how foods are combined, and even how you stir and cook your food.

Simple solutions:

Top slices of rye bread with avocado, sliced strawberries, grated Granny Smith apples and pecorino cheese shavings. Drizzle a little raw honey over it.

Poach some chopped dried figs in verjuice until soft and gooey. Eat this quick-and-easy jam with cheeses such as mozzarella and ricotta on wholewheat toast or flapjacks.

Mix together fresh carrot juice and granadilla pulp, and spoon some over fat-free yoghurt.

Cook spinach ravioli until al dente. Toss in some baby spinach and char-grilled baby marrow slices. Add a few olives and a squeeze of lemon juice.

These are a few quick and easy ideas, use your creative side and come up with ideas using your favourite foods.


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