• Gluten Free - What is gluten-free? Should I be eating gluten-free?
• Glycemic Index - What is glycemic index?
• Green Tea - What are the benefits of drinking green tea?
  

Gluten Free - What is gluten-free? Should I be eating gluten-free?

What is gluten? Gluten is the generic name for certain types of proteins called prolamins in wheat, rye, and barley. The actual names of these prolamins are gliadin in wheat, secalin in rye, and hardein in barley. All forms of wheat, rye, and barley must be avoided on a gluten free diet, and are listed in the chart below:

However, a wide variety of foods can be eaten:

Following a strict gluten-free diet, when not medically prescribed, poses a significant risk for many vitamin and mineral deficiencies. For people following a strict gluten-free diet, the vitamins and minerals that must be addressed for adequate dietary intake are folic acid, B vitamins, iron, calcium, vitamin D and fiber. If you have been diagnosed with a condition that requires that you follow a gluten-free diet, contact a registered dietitian – one of our in-store Nutritionist - for help with meal planning.

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Glycemic Index – What is glycemic index?

The glycemic index (GI) is a ranking of carbohydrate foods according to how they affect the body’s blood sugar after eating. The aim of developing this index was to help people with diabetes find foods that produce lower blood sugar responses in order to control their blood sugar levels better. Foods with a low GI value of 55 or under, such as oatmeal, whole wheat pasta or fresh apples, will help to keep your blood sugars in the normal range. Foods with a moderate GI of 56-69, such as pancakes, croissants and raisin breads, will raise your blood sugars to some degree. But foods with a high GI of 70 or more, such as white bread, white potatoes and jelly beans, tend to cause the highest spike in blood sugars.

The glycemic index reflects the average response of a number of persons to individual carbohydrate foods. Your response to a food may differ. A larger quantity of a single food will increase the glycemic response. The method of preparation can either raise or lower the glycemic response. The addition of protein, fat and fiber to a meal tends to reduce the glycemic response. Although these variables tend to complicate the issue, individuals trying to manage their blood sugar may find benefit in eating a diet consisting of mainly lower glycemic index carbohydrates.

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Green Tea - What are the benefits of drinking green tea?

Green tea is made by quickly steaming or heating raw tea leaves. This stops oxidation (sometimes incorrectly referred to as “fermentation”) from taking place so the tea leaves retain their original green color and more antioxidant compounds are preserved.

Depending on how strongly it is brewed, a cup of green tea contains about one-third of the caffeine as the same amount of coffee. The caffeine in green tea, along with the similar compounds theophylline and theobromine, can provide a stimulant effect.

Tea’s potential health benefits are the focus of many scientific studies. Research suggests that the antioxidants in green tea can possibly improve your health. Antioxidants are nutrients that can help maintain healthy cells and tissues. The type of antioxidants found in green tea are called flavonoids. Researchers are also investigating the possible benefits of green tea for weight loss. New research is emerging regularly so stay tuned! In the meantime, enjoy the ritual of brewing a pot of green tea and take the time to sip a cup for its flavor.

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