It’s such an eye opening change too, it takes so much longer to eat but I find I can truly enjoy my food and my elimination process is smoother when I chew more per bite.
https://www.nsf.org/certified-products-systems It looks like its held to a standard set out by this company. You can search your product and find out the details depending on the type of certification your product claims. I’ve linked the site for you 🙂
Keep searching. If you have friends who use protein powders, ask them to sample theirs instead of buying a huge tub that you won’t end up liking. I can bring you some of mine if you’d like 🙂
Ooh that’s a lot of powder to get 18 grams! But if it doesn’t change the texture, then who cares haha. That’s a tough thing to look for in a protein powder 😛
Oh, I LOVE this! Cannot wait to try it. I can’t have hummus with my lunch and then go to work with clients… people would start booking their sessions for before lunch time only LOL
Yes, lots of people forget that carbs can be very beneficial and include a wide array of foods. We’ve seen carbs get demonized in the last couple of years, but they are an important part of our diets.
The insulin index of food represents how much it elevates the concentration of insulin in the blood during the two-hour period after the food is ingested. The index is similar to the glycemic index (GI) and glycemic load (GL), but rather than relying on blood glucose levels, the Insulin Index is based upon blood insulin levels.
The rate at which carbohydrate is digested and released into the bloodstream is influenced by many factors, such as the food’s physical form, its fat, protein and fibre content, and the chemical structure of it. Over three decades of research has confirmed that similar foods within the same food group can have quite different effects on blood glucose levels and therefore a food’s glycemic effect cannot be accurately predicted solely from the type and amount of carbohydrate it contains. Similarly, the post-meal insulin responses of foods can’t always be foreseen by how much they raise blood glucose levels.
To assess the impact of different foods on blood glucose levels after consumption, the glycemic index (GI) was introduced. It ranks equivalent carbohydrate portions of various foods based on how much they increase blood glucose levels. Additionally, the Insulin Index was developed to measure the post-meal insulin response in these test portions. Interestingly, despite these efforts, many studies on the glycemic index have not simultaneously measured glycemic response and post-meal insulin response.
Do you have any specific questions about Insulin response and Glycemic index? Its quite a large and complex topic. 😛
The insulin index of food represents how much it elevates the concentration of insulin in the blood during the two-hour period after the food is ingested. The index is similar to the glycemic index (GI) and glycemic load (GL), but rather than relying on blood glucose levels, the Insulin Index is based upon blood insulin levels.
Yes! good job! You’ve got a bit of a natural routine going. Our natural instincts of what makes us feel good are usually correct.
It’s such an eye opening change too, it takes so much longer to eat but I find I can truly enjoy my food and my elimination process is smoother when I chew more per bite.
I love this and I wholeheartedly agree
https://www.nsf.org/certified-products-systems It looks like its held to a standard set out by this company. You can search your product and find out the details depending on the type of certification your product claims. I’ve linked the site for you 🙂
Keep searching. If you have friends who use protein powders, ask them to sample theirs instead of buying a huge tub that you won’t end up liking. I can bring you some of mine if you’d like 🙂
Ooh that’s a lot of powder to get 18 grams! But if it doesn’t change the texture, then who cares haha. That’s a tough thing to look for in a protein powder 😛
Love it!
Oh, I LOVE this! Cannot wait to try it. I can’t have hummus with my lunch and then go to work with clients… people would start booking their sessions for before lunch time only LOL
Yes, lots of people forget that carbs can be very beneficial and include a wide array of foods. We’ve seen carbs get demonized in the last couple of years, but they are an important part of our diets.
The insulin index of food represents how much it elevates the concentration of insulin in the blood during the two-hour period after the food is ingested. The index is similar to the glycemic index (GI) and glycemic load (GL), but rather than relying on blood glucose levels, the Insulin Index is based upon blood insulin levels.
The rate at which carbohydrate is digested and released into the bloodstream is influenced by many factors, such as the food’s physical form, its fat, protein and fibre content, and the chemical structure of it. Over three decades of research has confirmed that similar foods within the same food group can have quite different effects on blood glucose levels and therefore a food’s glycemic effect cannot be accurately predicted solely from the type and amount of carbohydrate it contains. Similarly, the post-meal insulin responses of foods can’t always be foreseen by how much they raise blood glucose levels.
To assess the impact of different foods on blood glucose levels after consumption, the glycemic index (GI) was introduced. It ranks equivalent carbohydrate portions of various foods based on how much they increase blood glucose levels. Additionally, the Insulin Index was developed to measure the post-meal insulin response in these test portions. Interestingly, despite these efforts, many studies on the glycemic index have not simultaneously measured glycemic response and post-meal insulin response.
Do you have any specific questions about Insulin response and Glycemic index? Its quite a large and complex topic. 😛
The insulin index of food represents how much it elevates the concentration of insulin in the blood during the two-hour period after the food is ingested. The index is similar to the glycemic index (GI) and glycemic load (GL), but rather than relying on blood glucose levels, the Insulin Index is based upon blood insulin levels.
Oh, Totally saving this one! Thanks!