Swapping to a low-GI regimen isn’t just about weight loss, according to Olympian and personal trainer Steph Prem.

“I switched a few years ago to a lower GI-based lifestyle and I am testament that it really will improve your overall shape, health and wellbeing, ” says Ms Prem, right, founder of Premium Performance.

GI (Glycaemic Index) refers to the speed with which carbohydrates release glucose into the bloodstream. “Often, highly refined carbs have a high GI, which means they release glucose into the bloodstream quickly, ” says dietitian Susie Burrell, founder of the 30-day Shape Me program.

“This results in relatively high amounts of the hormone insulin being released, which is a fat storage hormone that can also drive appetite and make people overeat.”

Short term, Ms Burrell says, this affects energy levels, while long term it alters blood glucose control. She also advises on monitoring your glycaemic load, which refers to the total amount of carbohydrates as well as the GI. “Ideally we want 20-30g of total carbs in a meal of carbs to be low GI, ” she says.

Nikki Heyder, nutritional counsellor and wellness coach at Nood, advises avoiding high-GI foods, which are typically processed or refined carbs such as white bread or confectionery.


© The West Australian

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