Page 27 - MyMT EATS Recipe book (Proofed May 2017) (2)
P. 27

SENSITIVITY.

                 If you want to control your HOT FLASHES, reduce weight gain and inflammation
                 and INCREASE your energy levels every day, then you need to focus on LOW
                 GLYCEMIC Carbs which are preferably low acidity as well (Refer to the
                 Acid/Alkaline food chart as well).


                 Carbohydrates have been given a rating of either greater than 55 (Mod/ High
                 GI) or below 55 (Low GI). Low GI carbs are your friend in CIRCUIT-BREAKER.
                 They induce a slower release of insulin, sustaining your energy levels for
                 longer. Although foods differ in all countries, here is a list to get you started.
                 Shop for these foods TODAY!


                                     (Remov       Eat
                  Group              e High        Moderately       EAT MOST (Low GI)  Eat MOST (Very Low GI)

                                     GI)           (Medium GI)
                    Vegetables       potato          beetroot             carrots                 asparagus

                                                       corn               eggplant                avocados

                                                       leeks               garlic                 silverbeet

                                                      sweet
                                                     potatoes/           green peas              bell peppers
                                                      kumara
                                                                                                   bok choy
                                                       yams               onions
                                                                         pumpkin                   broccoli


                                                                          parsnip              brussell sprouts

                                                                       winter squash               cabbage

                                                                                                  cauliflower

                                                                                                    celery

                                                                                                collard greens

                                                                                                  cucumbers


                                                                                                 fennel (bulb)

                                                                                                 green beans

                                                                                                     kale


                                                                                                 mushrooms
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