Starch and sugar?
TROPHOLOGY
Trophology is the science of nutrition. A nutritional approach that advocates specific combinations of foods as central to good health and weight loss.
Starch and sugar?
Eating starches disguised as sweets is NOT healthy. The saliva produced by the “treat” contains none of the enzyme needed to digest the starch because the sugar has turned the environment acidic. Thus, a fruit filled Danish settles like a sack of bricks. The carbohydrates ferment in the body, and produce noxious gases as a result.
Consuming melons?
Eat watermelon, cantaloupe, honeydew, etc. always alone. If there is no process interference, they will decompose fast.
Consuming milk?
Milk should not be consumed, because it is only meant to be for the offspring of the particular animal, and thus unnatural. Harvard research showed milk to be a cause for (prostate) cancer, heart, and vascular diseases. Yogurt is OK.
I have failed: To be low-fat,
my milk needs to be processed
Glycemic index vs. glycemic load
The glycemic index (GI) assigns a numeric score to a food based on how drastically it makes your blood sugar rise. Foods are ranked on a scale of 0 to 100, with pure glucose (sugar) given a value of 100. The lower a food’s glycemic index, the slower blood sugar rises after eating that food. In general, the more processed a food is, the higher its GI, and the more fiber or fat in a food, the lower it’s GI.
However, to better understand a food’s complete effect on blood sugar, you need to know both how quickly it makes glucose enter the bloodstream, and how much glucose per serving it can deliver. The glycemic load (GL) does both, which gives you a more accurate picture of a food’s real-life impact on your blood sugar. Watermelon, for example, has a high glycemic index (80), but a serving of watermelon has so few carbohydrates that its glycemic load is only 5.
Some experts say that the total amount of carbohydrates (carbs) in a food, rather than its glycemic index or load, is a stronger predictor of what will happen to blood sugar. So, following the principles of low-glycemic-index eating is likely to be beneficial for people with diabetes, but reaching and staying at a healthy weight is more important for your blood sugar and your overall health:
GL = GI x carbs / 100
