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G is for Glucose & Glycaemic Acid

Glucose - Most carbohydrates that we eat in the form of breads, cereals, pastas, biscuits etc are broken down into the simple sugar – glucose. Some of this glucose circulates in our blood to provide a quick source of energy, but a majority is converted to glycogen and stored in the liver, muscles and kidneys.

If these stores are full and we do not require more energy, the remaining glucose is converted to fat and stored as body fat.

Glycaemic Index - is the measure of speed at which carbohydrate foods affect blood sugar levels. Low glycaemic (less than 55) foods promote a more controlled and even response in blood sugar levels than high glycaemic foods (greater than 70).  

The peaks and troughs (in blood sugar levels) associated with regular consumption of high GI foods, contribute to low energy levels and restlessness. Eating low GI foods most of the time reduces cravings for foods, increases meal satiety and maximises energy levels.