Chocolate and Glycemic Index

Chocolate fans might not like this. Jeannie Brand-Miller, a leading (maybe the leading) glycemic index researcher, found that cocoa powder caused a 28% spike in insulin levels as compared with the same foods minus the cocoa powder in tests with 11 lean young adults. Blood glucose levels were the same for both the foods, so it wasn’t merely a response to differing concentrations of blood sugars. Insulin is produced by the pancreas and is used by the cells to extract glucose from the blood. The spike means glucose is absorbed faster, unfortunately followed by a corresponding drop as the rapid withdrawal depletes available resources. (Which probably makes you want more chocolate…) If you’re trying to follow a low glycemic index diet (which you probably should be), sadly, chocolate is no longer your friend. (Original research in J. Nutrition, reported in Science News, vol. 164.) (11/3)

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