THE G.I. FACTOR: PREVENTING TYPE 2 DIABETES
Most people who develop type 2 diabetes have a tendency to be unable to produce enough insulin to control their blood sugar levels. Remember, high G.I. foods increase the amount of insulin the body needs, so, for those people susceptible to diabetes, eating carbohydrate with a high G.I. factor will only increase the demand on their already struggling pancreas.
Who is likely to be at risk? People who are over the age of 50, have a family history of diabetes, are overweight, have high blood pressure or have had diabetes during pregnancy (gestational diabetes) are at risk of developing type 2 diabetes. A reduction of the G.I. factor of their diet, reduces the demand on their pancreas to produce more insulin, perhaps prolonging its function and delaying the development of diabetes.
If you fit into one of these categories, you can reduce your chances of getting diabetes by controlling your weight, exercising more and eating more foods with a low G.I. factor.
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