The glycemic index (GI) is a scale that ranks a carbohydrate containing food or drink by how much it raises blood sugar levels after it is eaten or drank. Foods with a high GI increase blood sugar higher and faster than foods with a Iow GI.
What does the number mean? The number is a comparison between individual foods and a sugar called glucose. Glucose is given a value of 100. If the test food is assigned a value below 100, that food is expected to impact your blood sugar less than glucose. If the test food is assigned a value over 100, that food is expected impact your blood sugar more than glucose.

"DID YOU KNOW? Many people committed to lowering their sugar intake are still eating "healthful" wheat products such as wheat roti and bread even though one teaspoon of table sugar has a glycemic index of 59, while a slice of whole-wheat bread and one roti has a glycemic index of 72!"

"Eating foods that cause rapid increases in blood sugar triggers the rapid release of insulin. This causes your blood sugar to lower quickly, which results in hunger, sleepiness and the desire to eat again," says Lauri Ek-Watson, clinical nutrition manager at Providence Alaska Medical Center. "Studies suggest that if this persists for years, you have higher post-meal blood sugar and excessive insulin secretion. This can contribute to obesity, irreversible Type 2 diabetes, heart disease and gall bladder disease."

After you eat a bowl of cooked rice or a piece of bread made of wheat, the glucose in your blood skyrockets within 15 minutes, which is not good for our system. But when there is sufficient fiber in grains, the body can naturally control the blood sugar levels. (Its like now body has to work more to extract glucose from fiber to release it in blood, it takes time which means more time and consistent release of glucose/energy). Hence there is sustained release of glucose in our body when we eat grains with good fiber content. Fiber help not only in maintaining the glucose at its optimum levels but also in retaining this balance throughout the day.

Eating food without fiber is like giving yourself a direct shot of glucose injection and releasing it instantly into blood, contrast to good amount of fiber which releases glucose/energy slow and steady throughout the day into your system.

Carbohydrates without fiber, food without soul: When we eat rice and wheat that's rich in carbs, the restricted release of glucose after digestion that happens with fiber cover, is now missing. Now the burden of controlling this overwhelming levels of glucose released after a meal, is on our body. It works overtime to manage this excess glucose, by converting it into glycogen and try glycerides. This is the reason, rather than feeling energetic, we feel tired after eating. All the energy that's produced is used up in managing excess glucose. Most glycogen is stored in the liver and in muscle cells. When these and other body cells are saturated with glycogen, excess glucose is converted to fat and is stored as fat in adipose tissues.

It is not just carbs but the fiber is the ones that helps delay the release of glucose. What is happening inside us after consuming 'Rice' and 'Wheat' products everyday, is a tragic story. In the name of technology, we have come up with advanced techniques to process these grains. When a whole grain is refined, most of its nutrients are sucked out in an effort to extend its shelf life. Both the bran and germ are removed, and therefore all the fiber, vitamins, and minerals. Because these stripped down, refined grains are devoid of fiber and other nutrients, they're also easy to digest. In other words wheat and rice is nothing but a sugar source in disguise.

Celiac disease is an autoimmune disorder that causes genetically susceptible individuals to negatively respond to gluten, a protein found in wheat, barley, and rye. Over time, as gluten triggers immune responses, the small intestine's lining becomes damaged. Without a diagnosis and appropriate treatment, it is likely that individuals with celiac disease will suffer from malabsorption, the inability for the small intestine to absorb nutrients into the bloodstream.

The term "gluten" encompasses two primary families of proteins, the gliadins and the glutenins. The gliadins, the protein group that most vigorously triggers the immune response in celiac disease, has three subtypes: α/β-gliadins, γ-gliadins, and ω-gliadins. Like amylopectin, glutenins are large repeating structures, or polymers, of more basic structures. The strength of dough is due to the large polymeric glutenins, a genetically programmed characteristic purposefully selected by plant breeders.

It's wheat—or what we are being sold that is called "wheat.". Modern wheat is no more real wheat than a chimpanzee is an approximation of a human. :)

Excess glucose intake in the form of sugar, rice, wheat is the root cause of almost all chronic diseases we come across these days. High blood pressure, diabetes, thyroid, migraine, asthma, arthritis, and cancer have been growing rapidly in last few decades. According to Dr. Khadar, 125 years ago there used to be one diabetic in one million people. But today there are 28 diabetics in every 100 population.

With excess glucose in the body the glycogen and glycerides get deposited on different organs. The liver can store up to 100 gm of glucose in the form of glycogen. Muscles can store approximately 500 gm of glycogen. Because of the limited storage areas, any carbohydrates that are consumed beyond the storage capacity are converted to and stored as fat. This causes accumulation in passageways, blocks in heart, colon, kidney, liver, and other organs.

Type 2 diabetes mellitus (T2DM) is a chronic condition characterized by excessive glucose levels resulting from insulin resistance and/or decreased insulin secretion. Despite ongoing traditional medicinal therapies with all participants, a positive impact of consuming ancient grains products was observed on blood insulin, glucose, and insulin resistance. In addition, there was a significant decrease in risk factors of T2DM patient vascular complications such as total cholesterol, LDL-cholesterol, inflammation indicating cytokines, and a significant increase of antioxidant effects.

Obesity, diabetes, high blood pressure, heart disease. I find one of the main causes for these problems is the high sugar, high carbohydrate diet, which is why a lot of writers these days are saying we should be eating meat and dairy and lots of vegetables. I don't totally agree with that, I agree with their science, that we have to drop those carbs, but I think you can do it incredibly more effectively and efficiently doing it vegetarian. What comes not far behind these is depression and panic attacks. Even though these are mental problems or problems that happen in the mind, they too benefit from the changes in the diet.

Genetic modification of plants is humanity's oldest and best trick. Eurasians had it easy when it came to cultivating wheat – its original form was pretty close to its present cultivated one Genetically modified wheat has mysteriously turned up around green revolution, and while there's no evidence that the crop is in the food supply, experts say it would be safe to consume.

The most strain of wheat found around the world was developed by the biotechnology company Monsanto, officials confirmed. The finding was a surprise because as far as anyone knew, GM wheat has never been grown anywhere in the world outside of experiments. While other GM crops have been approved for cultivation, GM wheat has not.

Following the announcement, Japan and South Korea suspended some imports of U.S. wheat, and the European Union said it was testing U.S. wheat shipments to make sure they did not contain GM wheat. Years ago, Monsanto did research on GM wheat, but the company ended its tests in 2005, without bringing the crop to market.

The process of genetic engineering that brings about GMO food does seem suspicious. DNA strands are cultured in a bacterium and inserted into the host plant's nucleus using a virus. "Bacterium" and "virus" are not the kinds of things people want associated with their food. The knee-jerk reaction to say "GMOs are bad" is thus natural and understandable. Natural and understandable as suspicions about GMOs' effects on human health may be, it is completely unfounded.

The changes in the genetics of wheat since 1960, such as that of high-yielding dwarf strains, could conceivably account for the recent increased incidence of type 1 diabetes. Its appearance coincides with the increase in celiac disease and other diseases. One clear-cut connection stands out: Children with celiac disease are ten times more likely to develop type 1 diabetes; children with type 1 diabetes are ten to twenty times more likely to have antibodies to wheat and/or have celiac disease.

The two conditions share fates with much higher likelihood than chance alone would explain. The cozy relationship of type 1 diabetes and celiac disease also increases over time. While some diabetic children show evidence for celiac disease when diabetes is first diagnosed, more will show celiac signs over the ensuing years.

If you are among those with a powerful potential for wheat addiction, you should be careful with what kind of wheat variety you use. Because they are rich in carbohydrates but poor or null in fiber, they also increase blood sugar flagrantly. Oatmeal, for instance, whether "stoneground," Irish, or slow-cooked, will cause blood sugar to skyrocket. No diet should be dominated by any of these grains, nor do you need them.

Our body cannot digest fiber, but it provides health benefits, including lowering your risk for high cholesterol, heart disease, diabetes and constipation. Fiber in grains is like a cleaning brush that absorbs and creates bulk waste, making the elimination process easy. It purifies the blood; liver; kidneys; lungs and other organs and all the passageways inside. Instead of refined grains that lack fiber and other nutrients, it's a good idea to include positive grains in our daily diet. Ancient pigambari wheat is low in Gluten and rich in Fiber, Protein, Minerals and Folic acid. Normally, wheat has no folic acid and bread needs to be fortified with folic acid artificially.

Folic acid is a B vitamin that can help prevent certain birth defects, including NTDs. Folic acid helps your body produce and maintain new cells, and also helps prevent changes to DNA that may lead to cancer. As a medication, folic acid is used to treat folic acid deficiency and certain types of anemia (lack of red blood cells) caused by folic acid deficiency. Similarly, Paigambari has nearly 267% more minerals and over 40% more protein and fat than other varieties.