Most of us have heard of the Glycemic Index (GI) which has been used as a guide to how quickly a carbohydrate will be absorbed in the blood stream to be utilized for energy, and how the blood sugar will subsequently rise.  But how does the Glycemic Load (GL) differ from the GI and what is its significance in Alzheimer’s prevention?
On the other hand, the Glycemic Load calculates the actual carbohydrate content in a standard serving size of food, based more on appropriate sized portions.  This measurement is closer to a realistic effect of carbohydrates on blood sugar levels. The Glycemic Load takes into account a typical serving of a food and the amount of carbohydrates in that particular serving, for a more accurate estimate of how fast your blood sugar will rise when you eat specific foods. So what’s the big deal about rising blood sugar levels anyhow?  Well as it turns out, the higher the Glycemic Load of a particular food, the greater the adverse effects of insulin in the body.
Experts say that a Glycemic Load of 10 or below indicates the specific food is healthier in the body than foods with  a GL of 20 or above.  Over a period of time, if you frequently consume high GL foods, you will have a greater risk of inflammation, diabetes, and even Alzheimer’s disease-according to recent research. According to a study by the Harvard School of Public Health published in Psychology Today a low glycemic-load diet may improve mental functioning in those with mild to moderate levels of impaired mental functioning in just 4 weeks.


So now that we know why foods with a high GL are not good for the Alzheimer’s diet, just what are these foods and how can we identify good from bad? Reserve olive oil and mix all of the other above ingredients together and place spoons of mixture into heated pan and cook a few minutes until brown then turn and cook opposite side about an additional minute or two. In conclusion, learning how to differentiate good foods from not so great ones for Alzheimer’s prevention is easier when you know about the principals behind the Glycemic Load rating in specific foods. If you are really interested in super-crispy crust, you can try using toppings that you don't need to cook (or cook them in a pan separately, summer is great for giving you pizza toppings that need minimal cooking), and bake the crust (at your oven's highest temp) first, then add the toppings once it's done. You won't get the super browned melty delicious cheese with this method, but fresh mozzarella or goat cheese make a great topping this way. According to Barry Sears PHD, author;  this means maintaining a low glycemic-load diet rich in the fatty acid- EPA found in cold water oily fish such as salmon, , herring, mackerel, anchovies, and sardines.


Then you have to decide whether to make pizza today to eat today, or to make pizza dough today to make pizza in 2-3 days. Also, sign up for the newsletter to get the latest updates in AD treatment and prevention news.



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