The Glycemic Index:
measures how fast a food converts to glucose in your body, and thus how quickly it causes your insulin to rise as a response.  Pure glucose is given a rating of 100.  A food with no glucose (like protein -- turkey, chicken, eggs) would be 0. 


Insulin is referred to as the fat-storing hormone because it determines whether the sugar you eat will be utilized for energy or stored as fat. In addition, high insulin levels have been linked in numerous medical studies to heart disease and Type 2 Diabetes.


Foods high in white sugar will have the highest GI. This can include high fructose corn syrup, evaporated cane juice, honey and molasses too. Refined carbs, like white flour, bread and pasta also convert to sugar (glucose) upon digestion, and can over-stimulate insulin production.


The other measurement used is Glycemic Load, which takes into consideration the amount of the ingredient used. For instance, although we use dried fruits in our recipes, which can have a slightly higher GI -- we use so little per cookie that the glycemic load is minimal.





We are in the process of obtaining the GI for the cookie itself via lab testing.
The total GI is affected by: 1) the actual ingredients used, and 2) the specific combination of ingredients, which can lower the GI by optimally using them together.


*Glycemic Index estimates. Glycemic Index Range: Low: 0-55; Med: 56-69; High: 70-100
Our Nutrtion Labels indicate that yes, there are sugar grams in the product, but they
come from Low GI Coconut Sugar.  The grams represent weight, not glycemic effect.



Ingredients That Further Lower The GI of The Cookie:


Oats: Rolled oats are considered ‘slow-carbs’ because their high soluble fiber content slows the breakdown of carbohydrates. Oats effectively reduce the glycemic index of other
ingredients in the recipe.

Canola Oil: One of the healthiest oils, canola oil is a good source of mono-unsaturated fats. It is also the richest cooking-oil source of alpha-linolenic acid, an Omega-3. As a healthy fat (not a transfat), it slows down the absorption of carbohydrates, and effectively lowers the glycemic index of the total recipe.


Nuts: Rich in healthy, mono-unsaturated fats and Omega-3’s, nuts are a good complement to carbohydrate-rich foods. The natural oils in nuts can slow down digestion and absorption of dietary carbohydrates, effectively lowering the glycemic index of the total recipe.


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