The glycaemic index (GI) was originally designed for people with diabetes to help keep their blood sugar levels under control. The GI is a measure of the rate at which our bodies break down carbs to energy in the form of glucose. The speed at which this digestion occurs, and how much it raises glucose levels in the blood, is measured by a score on the GI scale.
High GI foods are usually carbohydrates that are digested, absorbed and metabolised quickly causing a rapid spike in the blood glucose level. This makes you feel tired faster after eating. Your body also overproduces insulin to counter the rapid rise in your blood sugar levels – something scientists do not recommend for health reasons.
Low GI foods are digested and absorbed gradually, causing a slower, smaller rise in blood glucose levels, which does not stimulate over-production of insulin. Low GI foods also deliver a slower, longer lasting rise in blood glucose for more sustained energy, keeping one feeling fuller for longer.
Foods that are white tend to have a high GI – including potatoes. But the great news is that you can now enjoy potatoes your way – in the shape of low GI Carisma potatoes. The revolutionary Low GI Potato is now available in South Africa and proudly grown and nurtured in the Sandveld (West Coast, South Africa) by Stephan & Seun Premium Potatoes. The GI of Carisma is 55 – between 30% and 50% less than other mainstream potato varieties.
To ensure a low GI result when cooking your Carisma potatoes, wash and cut them into 1cm thick slices with their skins on and cook them until firm but done.
Here’s why potatoes are
incredibly good for you
- High in chromium, an essential mineral that plays a role in how insulin helps the body regulate blood sugar levels.
- Naturally fat-free and very low in sodium.
- High in potassium, a mineral that helps control blood pressure.
- High in carbohydrates – the body’s primary source of energy. Approximately 100g of cooked, fresh potato with its skin provides 354 kilojoules of energy and 16g of glycaemic carbohydrates.
Source: Potato Nation