
Mitochondrial Dysfunction – Could it be the missing link?
Read more +
A Holistic Approach to Anti-Ageing Medicine
Read more +
Australians are consuming more added sugars than ever before, according to a 2016 Australian Bureau of Statistics report.
The World Health Organisation recommends our sugar consumption should only make up five per cent of our total daily calorie intake, which equates to about 25g or six teaspoons per day.
On average, Australians consume more than 60g of sugars each day – a staggering 14 teaspoons of white sugar.
A high intake of sugars can increase the risk for blood glucose imbalances such as insulin resistance, diabetes and obesity.
Diabetes Australia recommends a high fibre, low GI carbohydrate diet to keep your blood glucose on an even keel.[i]
Low or high GI may sound scientific and complicated but it’s really all about speed.
Glycaemic Index (GI) is a measure of how quickly or slowly a carbohydrate food is digested and increases blood glucose levels.
Carbohydrates that digest quickly have a high GI, while those that digest slowly have a lower GI. When carbohydrate is digested slowly, blood glucose levels remain more steady. Think of it as a drip feed rather than a garden hose.
High GI choices include bread products including white bread, bagels, Turkish, foccacia, crumpets and English muffins.
Speak to your health professional about the right diet, lifestyle, testing and potential supplements that might be right for you.
References available on request