You may have heard of the Glycemic Index or GI before.

“The Glycemic index is a measure of how quickly a carbohydrate food converts to sugar in our blood and how high it spikes your blood sugar”

Many factors can determine the GI of a food, for example. Ripeness – a banana, new from the supermarket will be medium GI when you get it home but after it’s sat in your fruit bowl and ripened it can become very high GI. Also the quantity of food, and the combination of food plays a part, just to name a few.

The general rule with food and food preparation is the closer to nature the food, and the less processed by man, the lower the GI of the food

This is a very large subject. Commonly heard of but seldom understood. On the GenH Intensive Programme, we put a lot of emphasis on this subject. In fact we’ll spend about 80% of our education time on teaching you how to shop, cook and eat Low Glycemic.