Low GI - Say WHAT??

Another issue I had was feeling shaky and lightheaded if I didn't eat - I always assumed that I had low blood sugar (but I did a glucose and insulin test and my sugar levels were 100% normal)...

So what did this mean?

According to my Homeopath, Dr Davidson, it was because the food I was eating was High GI as opposed to Low GI, (foods that your body takes longer to break down, thus giving you a slow release of energy over a longer period of time.) High GI foods are generally simple carbohydrates that your body breaks down much quicker, resulting in an extreme high, closely followed by an extreme low - that's also why I felt lethargic after a meal.

Ah, I was finally beginning to see the light - more of my mysteries were being answered.

So what foods are Low GI?

A sweet potato will provide you with more sustained energy than a normal potato. Although another interesting point is that a cold normal potato has a lower GI than a hot potato (therefore it would be better to use cooled baby boiled potatoes in a salad instead of having mashed potato, for example).

In the same token raw veggies have a lower GI than cooked veggies - therefore it is recommended to eat raw veggies wherever possible.

Brown rice has a lower GI than white rice. Nuts and seeds generally have a low GI as do most beans.

Another good point is that if you are going to be eating a food with a high GI, you should include low GI foods as well, to counter balance the effect.

Food for thought, I'd say?