Low GI Sugar!Posted by Christine Armarego
Australia is at the forefront again! Scientists in Queensland have developed world first a Low GI sugar. The GI of a food explains the rate at which a carbohydrate is absorbed into your blood stream and is given a rating out of 100 – the lower the number the lower the GI and the more sustained energy the food provides (rather than a quick sugar hit that leaves you feeling flat afterwards). Sugar usually has a GI of 65 but this new form Low GI Sugar has a GI of 50 making it significantly lower than regular sugar.
Given that the average Australian’s diet is predominantly high GI this can only help people with glucose problems both type 1 and 2 as well as women with gestational diabetes to manage their glucose levels better, preventing complications such as heart disease, eye, kidney and foot problems. For people without diabetes, low GI foods can help to prevent the development of type 2 diabetes as well as assisting in reducing hunger and promoting weight loss.
While this is a fantastic invention giving everyone a low GI option much like multigrain bread is to white bread, it does not alter the kilojoules content of the sugar. This means is that you cannot eat more of it simply because the GI is lower nor does it mean you should add this to your diet. It is meant as a replacement for the sugar you would already use.
Many of our clients are interested in this product but have had difficulties in obtaining it. The company that makes it is CSR but ask you local shopping centre if they stock it or if they plan to. This invention is a great response to the healthy eating message and to all the research showing the benefits to everyone’s health by choosing low GI foods.
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