Video Transcript

Hi, I'm Brenda Thompson, registered dietitian and owner of Life Skills Nutrition. In this segment I'm going to talk about the glycemic index. The glycemic index is a controversial subject right now, it has been used as a diet method. It was devolved about twenty years ago. The glycemic index rates foods based on the rate of carbohydrate entering the blood stream. Foods that it is being compared to is bread or actual glucose that has been broken down into your body. Historically it was thought that the rate of blood sugar could be controlled by this method. Current research does not support this claim and there is various factors which play a role. Which makes a lot of sense. Natural characters of the foods can change the glycemic index such as how right the food is, where it is grown, how it's been processed or cooked, and a varieties of food can be different. For example there may be a difference between a fuji apple or a braeburn apple. Eating foods and other foods, excuse me any foods with other foods can also affect the glycemic index. Portion sizes can also change and affect the glycemic index. Therefore as a registered dietitian, I do not recommend that this is your main source. However, I do think it is important if you understand the glycemic index to go ahead and use that to gage because it is an indication of carbohydrate in the foods. So if it can be used in that way.