Posts Tagged ‘low GI’
February 22, 2016 by Johanna Burani
Twenty-nine million Americans (9.3% of the total population) have diabetes. Eight million of these people don’t know they have it. More than one million Americans are diagnosed every year. All of these people are living with a chronic disease that has, as yet, no cure and that requires certain lifestyle accommodations to avoid serious health complications.
No one is giving up, though.
Research scientists are seeking ways to regenerate human beta cells, improve islet transplantation technology, or understand autoimmune responses leading to type 1 diabetes. Diabetes educators and physicians work tirelessly with their patients to foster efficacious changes in dietary and exercise habits, stress management, and proper drug-taking procedures.
The food industry has addressed the need for “diabetes-friendly” foods. As people living with diabetes will attest, there is a plethora of viable packaged food choices for their consumption. Several food companies have made a commitment to the diabetes community to develop and sell products specific for people with diabetes.
One such company is FIFTY 50 Foods, Inc. This New Jersey-based food company started in 1990 and its roster of products has grown from 3 items to 24. They offer low glycemic cookies and wafers, oatmeal, fruit spreads, table syrup, piecrust, chocolates and peanut butter. Their products are tasteful and healthful.
But FIFTY50’s commitment to the people living with diabetes is more than just tasty, healthful foods. FIFTY50 also offers its customers hope for a cure. By donating 50% of their profits to the Juvenile Diabetes Research Foundation, they are helping medical science inch its way to one day discovering a cure for diabetes. To date, they have contributed over $14 million to the cause.
I hope my readers with diabetes will try FIFTY50 products. I stand behind their low-glycemic profile. And I believe you will enjoy not only their products but also the “sweet taste” of supporting diabetes research.
You can find out more about the FIFTY50 company and their products here: www.fifty50.com.
June 8, 2015 by Johanna Burani
on little cat feet.
It sits looking
over harbor and city
on silent haunches
and then moves on.
Carl Sandburg (1878 – 1967)
The fog of San Francisco is a distinctive characteristic of that beautiful city. It can make the sun, the Golden Gate Bridge and tall buildings and trees disappear before your eyes! This famous fog also carries colonies of a local bacterium called Lactobacillus San Francisco. It is the secret ingredient of another well-known feature of San Francisco: its sourdough bread.
The basic ingredients of any bread are flour, water and yeast. The yeast, when hydrated, feed on the starch in the flour, increasing them in size and number (budding). As this process continues, the flour mixture ferments, producing what we call a “dough.” We shape it, bake it and then eat it. Most of us love the taste of this final product, bread.
But when bacteria enter the usual mix, magic happens. They produce lactic acid during fermentation and give the resulting dough a tangy or “sour” taste when baked. This is what the Boudin family discovered quite by accident when they left Paris and set up a bakery to serve both locals and gold-rush prospectors in San Francisco in 1849. They thought they were preparing their Parisian recipe for baguettes. The San Francisco fog, however, heavy with wild Lactobacilli San Francisco, unwittingly changed their recipe forever. Their new and unique sourdough bread became an instant hit.
Today sourdough bread is enjoyed throughout America and beyond. Its high acidity (pH 4.0 – 4.5) makes it a good low glycemic carbohydrate choice (GI 48 – 57). It moves slowly out of the stomach and into the small intestine gradually releasing glucose into the bloodstream. This is good news for blood glucose control, satiety, weight management and energy endurance.
You can use sourdough bread as you would any other type of bread. I like grilling thin slices of it rubbed with raw garlic and then drizzled with extra virgin olive oil
November 19, 2014 by Johanna Burani
Magnesium is the 8th most abundant element in the earth’s crust, accounting for 13% of our planet’s mass. It’s been used in aerospace construction since World War I, is present in today’s cars, beverage cans, golf clubs, fishing reels and even firework sparklers. Who knew?
Magnesium is also found in the human body. It helps all living cells communicate with each other enhancing nerve cell function, assisting in the conversion of glucose into cell energy and promoting glucose storage in the liver and muscles if it’s not needed right away. It participates in the biochemical reactions of more than 300 enzymes involved in ceaseless metabolic activities, including insulin secretion and cellular insulin sensitivity. Who knew? keep reading »
September 25, 2014 by Johanna Burani
These people feel “addicted” to these foods. No surprise: sugar, salt and fat are food’s most effective flavor enhancers and the brain’s reward center pays close and affectionate attention to them when they enter the body. This can lead to deep-rooted neurological pathways for food addictions.
Is Brain Change Possible? keep reading »
June 20, 2014 by Johanna Burani
I recently visited the Culinary Institute of America in Hyde Park, New York to attend an artisan bread-making class (spoiler: there was a lot of white flour in that teaching kitchen!). My main goal for this experience was to learn bread-making techniques and the food science behind them from the professionals, in this case, Chef Juergen Temme, CMB. To my delight, I reached my goal – and then some. Chef described the ingredients and procedures for five different types of dough, including sourdough, the one low GI white bread out there. I was “all ears.”
The GI experts explain that acidic foods empty more slowly from the stomach, resulting in a slower release of glucose into the bloodstream. I asked Chef what were the pH values (degree of acidity; the lower the number, the more acidic) of the breads we were baking that day. All of them were made from white flour and all had a pH between 5.0 and 6.5, except for the sourdough bread: its pH was 3.6!
This is why sourdough bread is a good bread choice for anyone attempting to control blood sugar, weight, and energy. The fuel it turns into lasts longer, preventing blood sugar spikes and helping to ward off hunger. And did I mention how delicious it tastes straight out of the oven?
June 11, 2014 by admin
If vegetables were ever in a parade, tomatoes would be the marching band, color guard and the festival queen! This recipe elevates the humble grape tomato to its rightful position of peerless distinctive taste. Don’t be fooled by the simplicity of this recipe; the burst of flavor these tomatoes leave in your mouth is what sweet dreams are made of. I’ve divided the recipe into four generous portions – anything less would be a tease.