A conversation on the Glycemic Index (GI): Mining the prevention of diabetes
Coffee with Samso Episode 2 with Paul Werndly, Naturopath, Healthy Cooking Coach and Educator
In the second episode of Coffee with Samso, Paul Werndly is talking about the Glycemic Index (GI). The term is widely used but not fully understood. It is one of the most important measures that we should have to help us maintain a good diet and stay away from becoming a diabetic. In China, nearly 11% of the population has diabetes and up to 39% are considered prediabetic. That is over 300 million adults that fall into that category.
Paul Werndly is a very astute and knowledgable person in the space. I met him over at a function at the launch function held at No Menu Restaurant in Mount Lawley. Fantastic food. We got talking and we found that we had a good understanding of where the health and food industry is heading so we thought that it was a good idea to have a Coffee with Samso.
What I want to highlight in this conversation is three main points, firstly it is the understanding of what GI is and what it can do to help monitor our sugar intake. Secondly, it is the topic of what is the consequence of not monitoring our sugar levels. The last point is the commercial upside for companies that are swimming in this space. If you thought that the milk “gold rush” was attractive, you have got to understand what this “diabetic” issue will mean to a company selling products that can reduce this issue.
Companies such as Hollista Colltech (ASX: HCT), the Sunrice Group, Ricegrowers Limited (ASX: SGL) and CSR (ASX: CSR) are some of the companies that I have looked at who are supplying low Gi products.
I hope you find the information useful and please share and leave comments.
What is GI?
Rice and Glycemic Index
The diabetic problem in China and Malaysian Favourites
You can listen to the conversation via a podcast below.
Paul Werndly – Details
Paul Werndly ND is a Naturopath, Healthy Cooking Coach and an Educator with 25 years of experience. He has lectured in all areas of Natural Medicine, history and philosophy.
Paul has also been a journalist for the West Australian Newspapers and a Natural Health Professional. His speaking experience ranges from corporate presentations, cooking classes, designing and presenting short courses and seminars.
He has worked with businesses such as Chevron, Gorgon Project, The City of Perth, Disabilities Services, Red Cross, Royal Flying Doctors Holy Name Child Care and many other corporate entities.
Paul has also worked in cafes, organic food stores, restaurants and as a healthy cooking coach for over two decades.
He has also authored two books on social psychology and social dynamics.
Paul Werndly has the following details,
What is the Glycemic Index (GI)?
According to Diabetes Australia, the following is the definition of GI,
The glycemic index or GI ranks carbohydrates according to their effect on blood glucose levels. The lower the GI, the slower the rise in blood glucose levels will be when the food is consumed. The effect may differ from person to person.
Diabetes Australia recommends that people with diabetes have moderate amounts of carbohydrate and include high fibre foods that also have a low GI (not all high fibre foods have a low GI).
Some research has shown that by eating a diet with a lower GI, people with diabetes can reduce their average blood glucose levels. This is important in reducing the risk of developing diabetes-related complications.
GI numbers are to be used as a guide only as individual foods do not have the same response in all people with diabetes.
What is low and what is high GI?
Low GI foods are foods with a GI less than 55.
Intermediate GI foods are foods with a GI between 55 and 70.
High GI foods are foods with a GI greater than 70.
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