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I am suffering from headache. My study is disturbing. Suggest me to have some good medicines. Thank you.
My whole body paining alot. Also I have fever since last two night. I have migraine problem. What should I have to do?
Is dosage of vozuca I. E. metformin 500 mg with voglibose 0.2 mg for type2 diabetes twice daily having adverse effect on body.
My wife suffering from ulcerative colitis using medicine mesalamine delayed 3600 mg daily, pantocid, augmentin 625 mg 2 tablets, ganton 50 mg 3 tablets daily, problem taking medicine last one month pain in stomach, bleeding during motion, mucus please suggest.
I am 31 year old, due to busy schedule I am very tired, so my sex life is not good and also I am discharge very soon.
Sir its a serious concern for me that my sex life is not good. Whenever I start to have fun the sperm ejaculates very soon. It has been a very serious problem. Please help me with my problem.
The glycemic index is a measure of food containing carbohydrates and how it can raise the level of glucose in blood. This is essentially a process where every food is ranked based on a reference food such as white bread. A food with a high GI value increases the level of glucose in the blood compared to a food with a GI that is medium or low. Some of the common examples of food with a low GI include legumes and dried beans. Fats and meats are not included in the index due to the non-availability of carbohydrate in them.
Some common foods with a GI of 55 or less include bread made up of pumpernickel and whole wheat, muesli, oatmeal, bulgur, barley, pasta, yam, lentils, sweet potato, converted rice, corn, non-starchy fruits, and vegetables. A food set with medium GI in the range of 56 to 69 includes quick oats, basmati rice, pita bread and couscous. Some example of foods with high GI value in the range of 70 includes pineapple, russet potato, white bread, macaroni, puffed rice, corn flakes, rice cakes and melons.
What influences GI?
Since GI has nothing to do with fibre and fat, some general findings of the GI count are as follows:
When a food is processed or cooked, the GI tends to increase
More the storage time of the food, the higher is the GI. It is applicable for ready to cook food and frozen food as well.
The higher is the GI count, more the ripeness of a fruit or vegetable.
Converted food items tend to have a lower GI as compared to the original version of the food
What are the other considerations?
While the GI value gives first-hand knowledge about the type of carbohydrate a person is consuming, it is hard of any help when it comes to the amount of carbohydrate intake. Portion size, therefore, still plays an important role for patients suffering from diabetes. The GI count of a food item greatly varies when combined with a food which has higher GI or lower GI for that matter. Nutritious food that is extremely beneficial for the body, tends to have a higher GI count. For instance, the GI count of oatmeal is greater than that of a chocolate.
Which one is more effective?
While there is no hard and fast rule for maintaining the carbohydrate count, an approach that is equally balanced between a GI count and carbohydrate count works best for a patient. Both the type of carbohydrate as well as the count of carbohydrate plays a crucial role in keeping the blood sugar level under control. If you wish to discuss about any specific problem, you can consult a endocrinologist.