The Glycemic Index of Foods
All foods that we eat have an effect on our blood sugar. The Glycemic Index of foods is a measure of how the foods that we eat affect our blood sugar levels. High-glycemic foods cause a rapid and erratic spike on our blood sugar. Low-glycemic foods give a small, gentle, stable rise in our blood sugar levels.
Our brains function off of the glucose, or sugar, in our blood, and this glucose is what fuels it. The brain prefers to have a small, gentle and constant rise in our blood sugar. When we eat low-glycemic foods, our brains get that small, gentle and even rise, and feeds off of the glucose in a steady manner.
However, when we eat high-glycemic foods, they produce a rapid spike in our blood sugar, which the brain does not like. When our blood sugar rises too rapidly, our brain gets a surge of glucose, which causes us to get hyperactive and jittery and, overall, unstable moods. Our bodies, then, to counter the rapid spike produces a rush of insulin, which serves to lower our dangerously high blood sugar levels. However, this rush of insulin usually lowers our blood sugar too much; and, thus, we get low blood sugar. This causes the brain not to have enough glucose to function off of. Depression and weakness set in as we don't have enough glucose to fuel us. These highs and lows after eating high-glycemic foods cause us to be mentally unstable and imbalanced. We shift moods and lack mental stability.
Thus, to avoid these highs and lows caused by eating high-glycemic foods, it is best to always eat low glycemic foods. High glycemic foods are generally
the junk foods, sodas, juices, cookies, chips, all processed and cooked foods. Low-glycemcic foods are raw fresh fruits and vegetables, which give only a gentle and
constant rise in blood sugar, not rapid and erratic.