Yes, I’m going to do it. I have got on the “so many things you must do… ” bandwagon but, I kinda like it!
When I started being fascinated with and following low GI-ing, I soon came to realize there were common elements in all
that I did, to make that happen.
I realize now, that low GI is to our ideal weight and our ideal life, as egg whites are to pavlova. Well, you just can’t make a pav without egg whites!
Here are my top 5 “must haves” to beginning your low GI life:
1. Read the label on packaged foods.
There is really helpful information to be gained by doing this. The thing I have learnt and look for – the amount of sugar. I look for 15g or less of sugar/ 100g serve. I love it too when I see the GI symbol and am assured it is low GI certified.
2. The less processed the better.
Good quality carbohydrates or low GI carbohydrates, as a general rule, are foods that are the least processed. Grainy; seedy; fruity; vegetabley. Skins on; husks in place; require some good, sturdy chewing. As I said above, some packaged low GI foods now, thankfully, have the symbol showing they are low GI certified. (I wish it were always that easy).
3. Lemon and vinegar are my new best friends.
It is well documented and researched that the acidity in each of these, can help slow the rate at which carbohydrates are absorbed into your body. So, add vinegar or lemon juice to salads and vegetables or put a tablespoon of vinegar or the juice of a lemon, in a glass of water to sip with your meal or, you could just drink it neat! Doing this simple measure will help lower the overall GI of your meal.
I have a thing for making my own vinegar – simple and I know what’s in there. Equal quantities of:
- Apple cidar vinegar
- Wine – red, white, champagne, any wine you want to put in – I have also used sherry
- Optional: I add fresh tarragon to my white mix for tarragon vinegar; other options are chilli, herbs, garlic…
Mix together and pour into a bottle. Let stand for at least a week before use – the longer it sits, the better the flavor.
4. Combining foods can bring the GI down, down, down.
If you combine a high GI food with a low GI food, you can actually lower the GI of the overall combination. For example, I want to exonerate the humble potato from total extinction, in your life – a baked, jacket potato (high GI), topped with some healthy fat – eg. olive oil, a little butter or sour cream (low GI) and chives, can bring the overall combination to an acceptable medium GI. Combined with protein (no GI) and non-starchy vegetables or salad (low GI), for your meal and you’ve succeeded in lowering the GI of the meal, even further.
5. The plate is important! The hands really do have it!
I do not walk around with scales to weigh things all the time and I’m pretty sure you don’t either.
I do bang on about this but portion size, though not directly a low GI thing to do, is important to your health and that is why I live the low GI life – for my health. Why’s the portion size important? Too much of any food is going to put pressure on your digestive system and cause your body to struggle with digestion. That is then going to affect how your body manages the breakdown of your food, including the carbohydrates and then where it stores the excess (a story for another day). So, when choosing a plate for you, “the hands have it”, literally.
A. Go to your cupboard, right now and get out your dinner plate
B. Your hands, like in the picture, need to fit inside the rim of the plate – that is going to be your guide to serving size.
C. General rules:
– One whole hand or half the plate, is going to be your salad or vegetables;
– The out-stretched fingers, on your other hand, are going to be the size of your portion of starchy carbohydrates.
When these fingers are curled over, like in the picture, those fingers are going to be the thickness of that serve.
– The palm of that same hand is going to be the size of your protein serve. For meat, beans, lentils etc.- the thickness of your palm, like in the photo, represents the thickness of that serve of protein.
I have found when giving talks about low GI-ing, this is the one thing that everyone wants to try out then and there. So, I take my dinner plate with me to show them. The great thing is that once you have this trick under your belt, you can go anywhere for a meal and be able to judge your portion sizes easily.
Low GI-ing, no denying..