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20 Oct 2009

Low GI vs Sugar Content
I just want to know if I understand this correctly? Low GI is not the sugar content of food, but the rate at wich its energy is released. So you can get food with a higher sugar content, but its GI is lower than certain food with a lower sugar content. Which is worse for a diabetic - Food with a higher sugar content, but low GI, or food with a low sugar content, but a little higher GI? I know a diabetic, and she lives strictly to a low GI diet, yet she struggles to get her sugar level regular. It jump up and down, and not by little margins. If she does not want to faint because of too low sugar levels, then she struggles with too high levels.
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Expert
DietDoc
DietDoc

01 Jan 0001

Dear Low GI
While it is true that a food with a low-GI that contains some sugar, will cause less of an increase in blood glucose and insulin levels, than a high-GI food which may contain no sugar, the total quantity of carbohydrate in a serving or a meal also plays a role particularly in diabetics. It is vital that your fried who suffers from diabetes should consult a clinical dietitian (visit the Association for Dietetics in SA Website at: www.adsa.org.za and click on "Find a Dietitian" to find a dietitian in your area), so that the dietitian can work out a specific diabetic diet prescription for your friend. This is an individualised diet and not just the general application of basic principles.
So do encourage your friend to see a dietitian and to mention that she is struggling with her sugar levels.
Best regards
DietDoc
The information provided does not constitute a diagnosis of your condition. You should consult a medical practitioner or other appropriate health care professional for a physical examination, diagnosis and formal advice. Health24 and the expert accept no responsibility or liability for any damage or personal harm you may suffer resulting from making use of this content.
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