The glycemic index of food (GI) according to Michel Montignac

Glycemic IndexGlycaemia is a measure of sugar level contained in blood. Glucose is formed by the metabolism of carbohydrates. It is the main source of energy for the body. The level of glucose in the body is on empty stomach is represented by ratio, where 1 gram of sugar is contained in 1 liter of blood. After the consumption of carbohydrates it level rises. Such a rise is called hyperglycemia. Decrease of sugar level (hypoglycemia) occurs after release of insulin by pancreas. Then the glucose level comes back to normal.

If glucose level is greater than body needs at this time, it creates overload of the pancreas and can cause obesity. French nutritionist Michel Montignac in struggle with this problem developed a special method of nutrition consisting of two phases. The first phase is designed to cleanthe body, and with the second one is needed to maintain the achieved results.

The method consists in the right combination of food at each meal. To make it easier to navigate in types and categories of products that it has been developed a special table of glycemic index of carbohydrates.

Glycemic Index is the ability of products to raise blood glucose level with carbohydrates that contain in them. The higher hyperglycemia is then the higher the index of product is. Products that were chemically treated contain even more carbohydrates so it increases the glycemic index significantly. According to Montignac’s method, plain corn increases the index by 70, and processed corn cereal increases it by 85 units. Boiled potatoes will raise the index by 70 units, and potato mash will increase index by 90 units.

Glycemic Index of ProductsGlycemic index value also depends on quantity of fiber located in carbohydrates of the product. The greater its level is the better product is digested and its index is lower. It can be viewed from the data (glycemic index units): bread (whole meal) - 35, bread (meal) - 50, white bread - 70, soft bun - 95.

Table of glycemic index according to M. Montignac is divided into "bad" and "good" carbohydrates. The "bad" carbohydrates have high glycemic index and "good" ones have low level.

To carbohydrates with a high glycemic index (“bad”) refer those foods, meals and products that can cause a sharp jump in the level of sugar in the blood. These carbohydrates are mainly located above 50 units according to the index. First of all this category of products includes white sugar or products containing it (candy, cookies, cakes, and so on). Also here are all the foods that have been processed industrial (white bread, corn, potatoes, and all alcoholic drinks).

Carbohydrates with low glycemic index (“good”) can only partially be absorbed by the body, and therefore they do not cause a sharp rise of hyperglycemia. They are usually the index below 50. These products include coarse grains, vegetables, fruits, lentils and beans. They contain low quantity of glucose and high quantity of fiber.

According to nutrition system of French nutritionist M. Montignac, many people with diabetes have already achieved positive results in domain of weight losing, as well as maintaining normal glucose levels too.