Blood-Glucose Handling

Within this part of your program we are starting you on low GI foods and slowly each week incrementally increasing the GI of the foods to find out where your tolerance is by testing various indicators.

GI stands for glycaemic index. Basically, it measures how fast and how much a food raises blood glucose levels.

Insulin helps control blood glucose levels. It does this in one of two ways: it helps cells to take in glucose to be used for energy or if the cells have enough energy it signals the liver to take glucose and store is as glycogen in fat cells.

The higher the GI - the more insulin that you release. The more insulin you release the higher the risk of type 2 diabetes, and now research shows insulin resistance is a leading cause in Alzheimer's disease.

We are trying to figure out what your body considers High GI and Low GI.

What will that mean?

Once we have found what your body considers High GI and Low GI - in other words, what you can and can't tolerate, we now can set some guidelines for the foods you eat on a regular basis versus the foods that you must eat less frequently.

Low GI foods - you can eat as much as you want, whenever you want.

High GI foods - you can eat them every three days. This allows for your insulin to spike and then slowly come back to normal before you spike it again. If you continually spike your insulin it leads to insulin resistance.