Carbohydrates are an essential nutrient…breaking down into glucose in your body. Carbohydrates provide the main fuel for our brains and nervous systems, and are the preferred source of fuel for most organs and our muscles during exercise. But all carbohydrate are not the same. Specific foods vary greatly to the extent that they effect the blood glucose level. The Glycemic Index (GI)is the recognized international standard for determining the effect that a specific food has on the blood glucose level. Foods with carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream tend to have a high GI; foods with carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, tend to have a low GI.
Research has proven that people consuming a high glycemic index diet are more prone to: coronary heart disease, macular degeneration and obesity, Americans have dutifully reduced the percentage of daily calories from saturated fat. Since 1970, the obesity rate during that time has more than doubled, diabetes has tripled, and heart disease is still the country’s biggest killer.
A 1997 study in the Journal of the American Medical Association evaluated 65,000 women and found that the quintile of women who ate the most easily digestible and readily absorbed carbohydrates—that is, those with the highest glycemic index—were 47 percent more likely to acquire diabetes than those in the quintile with the lowest average glycemic-index score. (The amount of fat the women ate did not affect diabetes risk.) And a 2007 Dutch study of 15,000 women published in the Journal of the American College of Cardiology found that women who were overweight and in the quartile that consumed meals with the highest average glycemic load, a metric that incorporates portion size, were 79 percent more likely to develop coronary vascular disease than overweight women in the lowest quartile. These trends may be explained in part by the yo-yo effects that high glycemic-index carbohydrates have on blood glucose, which can stimulate fat production and inflammation, increase overall caloric intake and lower insulin sensitivity.
With these findings as a reference point, we developed and recently tested the efficacy of a dark chocolate truffle that would not only be made from organic ingredients but also provide our valued customers with a low glycemic alternative to conventional chocolate that tastes delicious.
The Study was conducted January-February, 2016 at the Albany College of Pharmacy and Health Sciences. A journaled report will be available shortly. Published in the Journal of Global Diabetis and Clinical Metabolism, July 2016.
The glycemic index (GI) was developed in order to quantify the variation in rates of absorption of carbohydrates (CHO) into the blood stream. Foods with a high GI produce a higher peak blood glucose response during the first two hours after consumption than do foods with a low GI.
The protocol and all methods employed were recommended by recognized international authorities at the Glycemic Index Methodology Conference, fully complies with international protocol ( ISO 26642:2010,) and meets all FDA criteria for low-glycemic labeling .
The graph below depicts the test results. The average peak rise in glucose level after truffle administration was 5 mg/dl compared to an average glucose increase of 67 mg/dl when a glucose in water solution
Concentrations of glucose at baseline and during postprandial periods after the reference and test food ingestion
|Low GI||55 or less||fructose; beans (black, pinto, kidney, lentil, peanut, chickpea); small seeds (sunflower, flax, pumpkin, poppy, sesame, hemp); walnuts, cashews, most whole intact grains (durum/spelt/kamut wheat, millet, oat, rye, rice, barley); most vegetables, most sweet fruits (peaches, strawberries, mangos); tagatose; mushrooms; chilis|
|Medium GI||56–69||white sugar or sucrose, not intact whole wheat or enriched wheat, pita bread, basmati rice, unpeeled boiled potato, grape juice, raisins, prunes, pumpernickel bread, cranberry juice, regular ice cream, banana|
|High GI||70 and above||glucose (dextrose, grape sugar), high fructose corn syrup, white bread (only wheat endosperm), most white rice (only rice endosperm), corn flakes, extruded breakfast cereals, maltose, maltodextrins, sweet potato (70), white potato (83), pretzels, bagels|