Iidea_Nov_17 (2)

The glycemic index (GI) is a way to measure the effects of food on blood sugar levels. After eating carbohydrate food, there is an increase and a subsequent decrease in blood sugar (glucose).

Based on the physicochemical characterization (carbohydrate profile), described in the technical specification, the glycemic index is classified as low *. The GI of our products, using as a reference the values ​​for carbohydrates estimated by the Mexican Diabetes Federation are:

 

 


 

PRODUCT

GI*

Organic agave syrup Premium Light

Approx. 20

Organic agave syrup Standard Light

Approx. 32

Organic agave syrup Salmeana Premium Light

Approx. 35
Organic sweet agave powder

Approx. 26

 


* Based on the theoretical estimate, in reference to the GI values ​​by the Mexican Diabetes Federation;
+ Classified as low GI using the Brand-Miller classification, products with a GI less than or equal to 55 are classified as a low GI, those with a GI of 56 to 69. are classified as medium, while those with an equal GI or greater than 70 are high GI.

A diet with mostly low-GI foods can also help reduce the risk of other diseases, such as heart disease and hypertension, although the results are inconclusive. Insulin, a hormone necessary for carbohydrate metabolism, has a profound effect on the incidence of many diseases. Eating a diet rich in low-GI foods will help reduce elevated insulin levels.

written by Sara Hinojos Key account manager in The IIDEA Company.