What if you can eat rice but while you don’t have a sharp spike in blood? What if this potato potato bow does not cost you all these boots? Sounds like a dream, huh? No longer! Now you can have your carbohydrate and eat it! Yes, that’s right! Dr. Terry Shintoni, Doctor of Medical Sciences, nutritionist with Harvard with mass social media after more than 250 thousand, shared a surprisingly simple method of reducing the glycemic index (GI) of conventional carbohydrates to 50%, potentially transforming how people manage sugar and overall health.Before you delve into the technique, let’s see to understand what a glycemic index is.
Carbohydrates are an important part of healthy eating. These include your bread, cereals, fruits, vegetables, legumes and dairy products. What happens when you eat foods that have carbohydrates? Your digestive system breaks it into simple sugars, and it gets into the blood. Various carbohydrates have different effects on blood sugar. For example, cookies in the morning can lead to a sugar thorn in the blood, leaving you more and more carbohydrates. Glycemic index (GI) is an indicator of increased blood glucose (sugar type) caused by the use of a certain carbohydrate (food containing sugar) compared to the use of a standard glucose amount. Products that have a high glycemic index quickly secrete glucose and cause rapid blood glucose growth. Foods with a low glycemic index slowly secrete glucose into the blood.
Glycemic index (GI) affects your body, affecting how fast carbohydrates increase blood sugar. High GI products (70+) cause rapid spikes in the blood, causing rapid insulin release to regulate glucose. This can lead to energy failure, hunger and, over time, can contribute to insulin resistance, type 2 diabetes, obesity and heart disease. Low -GI products (55 and below) are digested slower, providing persistent energy, improving blood sugar control and a decrease in the risk of chronic diseases.The effect of GI also depends on the size of the portion, the composition of food (fiber, protein, fats) and individual metabolic reactions.
Dr. Terry Shintoni found an incredibly simple technique that can reduce hydraulics such as rice, bread, potatoes and pasta. “Yes, you can reduce the glycemic index of conventional carbohydrates by as much as 50%,” he said in a video shared in Instagram. “Here’s the secret to reducing the glycemic index of ordinary carbohydrates, and this will help you control your blood sugar. It’s incredible. Just heat it and cool it,” the nutritionist said.For example, Dr. Shintoni recommends cool the cooked rice in the refrigerator overnight and then warm it up. “His glycemic index is reduced from 78 to 54,” he says. If you are in the morning in the morning, the best way to reduce blood sugar – freeze it and then fry it. The nutritionist shows that this process reduces its glycemic index to 39%.“For potatoes, cooking, cooling and warming it can reduce their glycemic index by 30-40%. And for pasta, cooling and warming can reduce the glycemic index to 50%,” he said.
So what happens when you cool the cooked carbohydrates and heat them? “The process of heating and cooling carbohydrates causes the intersection and restructuring of the starch, turning part of it into stable starch. This slows the digestion of starch and causes a slower release of sugar into the blood. Thus, try this simple hacking on carbohydrates to keep the blood sugar.
