Project Description

A low Glycemic Index (GI) diet, the new diet trend, which is based on scientific data and is not a “deprivation” diet, precluding groups of foods from the daily diet, is recommended by more and more dieticians and other health specialists worldwide.

Since there are no “forbidden” food categories in a low GI diet, we must simply learn to choose more foods with low GI and avoid foods with high GI. In this way it is easier and healthier to follow for a long time a diet that will not wear us down.

One very important advantage of low GI foods is that they slowly and steadily release glucose and consequently energy in the body, giving anextended feeling of satiety and reducing the feeling of hunger. This enables us to avoid snacking which is usually the cause of weight increase. On the contrary, a sudden increase of the blood sugar level caused by foods with a high GI subsequently leads to a sudden reduction (hypoglycemia), resulting in feeling hungry much sooner.

Knowledge of the GI of foods is useful for individuals with high blood sugar levels, as they must control the levels of sugar in their blood. The inclusion of low GI foods in the diet can help these individuals to distribute the release of glucose in the blood more uniformly throughout the day.

With a low GI diet we do not need to sacrifice the foods we like, provided that we choose products with ingredients that guarantee a low Glycemic Index. We can even enjoy desserts, as long as they have the following characteristics: low Glycemic Index, improved profile of caloric load and fats e.g. a piece of Sweet & Balance millefeuille or cheesecake prepared with Sweet & Balance Crème Patissiere vanilla flavour