Not All Carbs are Created Equal
Looking at the Glycemic Index (GI) of a carbohydrate is one of the keys in determining which type of carbohydrate is optimal for a specific activity. The GI is a scale that ranks carbohydrate-rich foods in order of how they affect the body’s blood sugar (glucose) levels compared to pure glucose or white bread. The glycemic index of glucose is 100 and thus the highest ranking on the GI scale. It is important to note that not all carbohydrates have the same effect on the body’s blood sugar levels; some spike the level and some gradually increase it.
Amy Goodson, MS, RD, CSSD, LD is a registered dietitian for Ben Hogan Sports Medicine and serves as the sports dietitian for the Dallas Cowboys, Texas Rangers, FC Soccer Dallas, Jim McClean Golf School, Texas Christian University Athletics, and University of Texas at Arlington Athletics. In addition, she is an adjunct professor and dietetic intern preceptor for Texas Woman’s University, Texas Christian University and the University of Texas at Arlington and is a state media representative for the Texas Academy of Nutrition and Dietetics. . She received her Bachelor of Science degree in speech communications from Texas Christian University and Masters in Exercise and Sports Nutrition from Texas Woman’s University.