Hello folks, Dr. Mike Breen here at healthytransformations.ca. Just another video blog here about some information that is really important to understand as it relates to using food to drive healthfulness in your life and the principle I’m gonna talk about right now is called the glycemic index. The glycemic index has been around for quite a long time, developed in the 1970s, the University of Toronto, Canadian phenomenon which is quite interesting. And the glycemic index is actually a scale that represents the concentration or the density of sugars that are in carbohydrates. So, the glycemic index does not have anything to do with fats nor does it have anything to do with proteins. It’s a scale that measures the sugar concentration in carbohydrates. It’s a scale that goes from 0 to 100. At the top end of the scale, glucose was given the arbitrary number of 100, and so foods are measured in terms of their sugar density relative to this glycemic index. Now, it’s a very confusing thing if you go to these glycemic sites, and there’s lots and lots of them, you can look up a particular food and it’ll give you the number, the glycemic index. But it doesn’t give you any kind of references to the types of foods that are categorized in the glycemic index.
So, let me do this really quickly. If you can imagine a ladder with a bunch of rungs, maybe five rungs, the bottom rung at the bottom of the glycemic index is the category of vegetables. And then the next rung up the ladder is the category of fruits and then the next rung up is the category of legumes. The next rung up from that is the category of grains and the next rung up from that is the category of starches. So generally speaking, there’s overlap that exists between these groups to a certain extent, but for the most part that’s the orientation of the glycemic index. So, the lowest foods on the glycemic index fit into the green leafy vegetables and other forms of vegetables, the non-starchy vegetables. The next group up would be the fruits and as I said the legumes, the grains, and the starches.
What’s happened in our culture is that a significant amount of dietary patterning has lead to the consumption of very high-density carbohydrates, so the starches like potatoes and like rice and the grains which is all forms of bread and pasta. And these kinds of foods represent the bulk of the carbohydrates that are consumed. Then, if we see that in fact these are the high-density sugars, we wonder why in fact we have issues with blood sugar regulation in our culture and the answer is right in front of us. Because the majority of the foods that we eat are very, very high in the glycemic index. So, the Healthy Transformation’s program takes the opposite approach. We shift the consumption to the bottom end of those ladders to the bottom two rows, the vegetables and the fruits. And simply by emphasizing those foods as the primary volume that you consume, you control a whole bunch of stuff, particularly blood sugars. And then secondarily to that, control inflammation by way of reducing insulin production. It’s really quite remarkable. Healthytransformations.ca, look us up. You might be interested in coming to the workshops if they’re available or reaching out to Christopher Lawrence or myself. We’d be happy to meet with you.