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What carbs dont turn into sugar?

According to the GI, there are two types of carbs: low and high glycemic index carbs, and carbs that fall in between. Low GI foods, like complex carbs, won't raise your blood sugar very quickly. Examples of these include oatmeal, pasta, sweet potatoes, fruits, and carrots.

iowadiabetes.com - How Certain Carbs Affect Your Blood Sugar - Iowa Diabetes

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Not all carbohydrates are created equal. Different kinds of carbs can have certain effects on your blood sugar and diabetes.

Simple vs. Complex

Carbohydrates are typically classified into two categories: simple and complex . Simple carbohydrates, like candy, soda, cookies, and white bread, are quick energy sources. Your body breaks them down quickly because they don’t contain many nutrients. That’s why you may find your blood sugar spike after you eat a slice of white bread toast or munch on a bowl of ice cream. On the other hand, complex carbohydrates, like whole-grain breads, pastas, and sweet potatoes, are chock-full of vitamins and fiber. It takes your body longer to break these down, which is why they don’t have as a large of an effect on your blood sugar levels. This is also why you feel fuller after eating a bowl of oatmeal rice than you do after chowing down on a breakfast of frosted cereal flakes.

The Glycemic Index

The Glycemic Index (GI) measures how quickly carbohydrates are released into the bloodstream. It’s a quick and easy way for everyone, especially people with diabetes, to check how certain carbohydrates may affect blood sugar. According to the GI, there are two types of carbs: low and high glycemic index carbs, and carbs that fall in between. Low GI foods, like complex carbs, won’t raise your blood sugar very quickly. Examples of these include oatmeal, pasta, sweet potatoes, fruits, and carrots. Medium GI foods include rice, couscous, pita bread, and brown rice. Like low GI foods, these carbs will also help fill you up and keep your blood sugar levels at bay. In fact, the experts at Harvard University have deemed medium GI foods as an important part of a healthy diet. High GI foods, like sugary cereals, bagels, pretzels, and popcorn, have the biggest impact on your blood sugar. In fact, you may see a pretty big jump in your blood glucose levels after snacking on a food from this category. The good news is that the American Diabetes Association doesn’t recommend cutting high GI foods out of your diet completely. However, it’s important enjoy these treats in moderation.

The Takeaway

While there’s no diet that works for everyone with diabetes, the American Diabetes Association recommends a diet consisting of mostly low and medium GI foods. Not only do these type of carbohydrates better help you manage your blood sugar levels but they also fill you with the energy and nutrients your body needs. They also help keep you fuller longer, so you’re less likely to snack or consume extra calories throughout the day. Summary Simple carbs are quick energy sources, while complex carbs will keep you full for longer. Low and Medium GI foods are similar to complex carbs, and will keep you feeling full for longer. High GI foods have the biggest impact on your blood sugar, causing a large jump. Your diet should mainly consist of low and medium GI foods. Disclaimer Statement: This is for educational purposes only and not intended as medical advice. For individual medical advice, contact your healthcare practitioner.

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Why is mozzarella soaked in water?

Fresh mozzarella balls are sold in a brine, whey or water solution to help them retain their moisture and shape. This cheese has a soft, moist texture and is full of milky flavour. Similar to other fresh cheeses, mozzarella fresco is high in water content and therefore low in fat.

cheese.com - Fresh Mozzarella - Cheese.com

Mozzarella has been the number one choice for many cheese-loving families for its delicate and fresh taste of milk. It is available in different forms and varieties, the foremost being fresh mozzarella or mozzarella fresco. It is a type of mozzarella that is just been made and ready to be consumed at room temperature. Fresh mozzarella balls are sold in a brine, whey or water solution to help them retain their moisture and shape. This cheese has a soft, moist texture and is full of milky flavour. Similar to other fresh cheeses, mozzarella fresco is high in water content and therefore low in fat. It has a slightly acidic or lactic taste. Compared to mass-processed mozzarellas, the freshly made variant is creamier and much softer. True buffalo mozzarella is highly appreciated around the world than the one made with cow’s milk. Fresh mozzarella’s firmer texture has gained popularity as a slicing cheese on pizzas or flatbreads, snacks, salads or vegetables. It pairs well with fresh tomatoes, pestos, fruits, olives, basil and tapenades. Try the cheese with cava or other sparkling wines. This cheese is available in curd form to pull your own fresh mozzarella by hand, logs or shape of balls called Bocconcini. These days fresh mozzarella is available in most supermarkets and Italian stores. Let the cheese soak in the brine solution until ready to consume and eat it within 2-3 days. Consuming fresh is recommended as it becomes bitter and sour with age.

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