It is commonly known that we should limit our sugar intake, but it is also important to realize that we all need sugar for the normal functioning of our body, even people with diabetes. It’s all about knowing a few things: what the different categories of sugar are, how they impact blood sugar levels, etc.
It is indeed more accurate to talk about carbohydrates than sugar, which can characterize both a food and a nutrient. Carbohydrates are macronutrients, just like fats or proteins. The first thing to know is that carbohydrates are our main source of energy. For some of our organs (such as the brain), they are even the main “fuel”.
There are several categories of carbohydrates, characterized by specific structural and functional properties:[1]
The glycemic index (GI) of a food represents its ability to raise blood sugar levels. Carbohydrates that cause a rapid and high rise in blood sugar have a high GI, while those with little influence have a low GI. Each food has its own glycemic index.
As well as reflecting the quality of the carbohydrates present in a food, the GI also varies according to several parameters:[2]
These few tips should give you an informed view of your sugar intake. The idea is not to ban sugar, because it is often synonymous with pleasure!
[1] Manger Bouger Pro, glucides complexes et glucides simples
[2] Diabète québec, Aliments et nutriments, Indice glycémique, 2018
[3] Cerin, Indexe glycémique
Menu Week 1 to 12
Menu Week 1 to 12
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