What is low glycemic diet | Glycemic Index Diet: Foods you need to Ditch, Swap, or Add скачать в хорошем качестве

What is low glycemic diet | Glycemic Index Diet: Foods you need to Ditch, Swap, or Add

The Glycemic Index "Diet" is not really a diet as we know it, but rather a measurement system that ranks carbohydrates according to their effect on your blood sugar level. Every carb is assigned a number from 1-100 and we try to stay in the low range. Sounds simple, right? Yes and no. Watch this video and see how this useful tool can help you manage diabetes or your risk of getting it, lower your blood pressure and cholesterol, and help you to lose weight if that's your goal. I look at diet swaps, food prep and help you to navigate using this interesting tool in meal planning and food choices. For simplicity and timing, I have intentionally not broached the subject of the "Glycemic Load". This subject was introduced to address portion sizes which the GI numbers do not take into account. If you are looking seriously at incorporating the GI into your daily life - you will need to further your research into the glycemic load of various foods. Thanks for watching! Nancy xo Follow me on Insta: @mamatenny Here is my recipe for Pot Barley Risotto which I made in my What I Eat in a Day video. It's delicious! Link here if you want to watch me make it!    • What I Eat in a Day to Keep a Flat Tummy &...   POT BARLEY RISOTTO RECIPE Ingredients (Serves approx 4) 1 cup or 200g pot barley splash of olive oil 1 onion chopped 2 garlic cloves chopped (or to taste) few mushrooms sliced (if desired) few stalks of asparagus washed and large chop (or handful of frozen peas) raw shrimps - thawed and peeled - 4-5 per person depending on size 1/2 cup or 120ml white wine (optional - can sub 2 tbsp/30 ml sherry vinegar, white wine vinegar, or tarragon vinegar) approx 2-3 cups (500-700ml) chicken stock grated lemon zest (if you're feeling boujee) 1/4 cup or 65g grated parmesan cheese chopped parsley to serve Pot Barley Risotto Directions 1. You must rinse the barley SEVERAL times in cool water. You will see that it becomes less cloudy. 2. Cover barley with 2in (5cm) cold water. Bring to a boil. Reduce heat & cover. Simmer for 30 minutes. 3. Drain the barley. (At this point you can leave the barley and cook the risotto whenever you're ready) 4. Pour a little olive oil in a large saute pan and heat. 5. Add onions and chopped garlic and cook on medium until softened. 6. Add the par cooked barley and coat with onions. 7. Add wine (if using) or vinegar (if using) and allow this to be absorbed into barley. 8. Heat broth in a large measuring cup and begin adding to the barley about 1/2 a cup at a time. Stir and allow to absorb. (It won't absorb fully - its OK). 9. Continue adding the stock until you get close to a nice al dente texture. 10. Add mushrooms, asparagus and shrimp to the pan. Cook until shrimp turns pink. 11. Add parmesan cheese. 12. Garnish with chopped parsley and grated lemon zest if desired.