So foods that rank high on the GI raise blood glucose more than foods that rank low on the index. But why is this important?
“When you eat a high-glycemic food, it turns to sugar and enters the bloodstream very rapidly, resulting in a rise in blood sugar,” says Kristin Lund, a certified health coach specializing in diabetic nutrition. “Over time, eating a lot of high-glycemic foods causes the body to become insulin resistant. This means the insulin doesn’t work anymore, and blood sugar stays high.”
However, low-glycemic foods have the opposite effect. Consequently, they don’t spike blood sugar as much. So to keep from becoming insulin resistant, choose foods that are low glycemic.
Foods to avoid in this respect would be sugary soda, pastries and white bread. These all rank high on the GI. Replace these foods with fresh fruits and vegetables as well as low-fat meats.
2. Trans Fatty Acids
Fat intake tends to be associated most with weight loss. But what about how fats affect glaucoma? In particular, how do trans fatty acids play a role in this condition?
According to the American Heart Association, two types of trans fats can be found in foods. The first occur naturally. These are produced by animals and found in foods that come from animals (like milk).
The second has been the subject of much controversy in recent years. These are trans fatty acids. Trans fatty acids are manmade, artificial fat.