Low-GI Foods Gaining Popularity

Low-GI Foods Gaining Popularity

HARLEYSVILLE, Pa.The NaturalMarketing Institute (NMI) released the eighth of its Top Ten Trends of 2005series: low-glycemic index (GI) foods are gaining popularity, while thepopularity of the lowcarb diet continues to wane. According to the companys2005 Health & Wellness Trends Database, 24 percent of consumers aretrying to stabilize their blood sugar by adding certain foods to their diets,while 33 percent are avoiding certain foods. In addition, almost four in 10consumers told NMI they find it important for stores to maintain a selection offoods that can help manage blood sugar.

Consumers are beginning to realize that low carb is aboutmore than mere weight loss/weight management, said Maryellen Molyneaux,president of NMI (www.nmisolutions.com). When we talk about low-carb toslow-carb, were referring to the alignment of lowcarb with the diabeticmarket, concepts related to GI levels and the overall balance of blood sugarlevels related to energy management. Slow-carb also refers to complexcarbohydrates which raise blood sugar levels gradually thereby providing asteadier stream of energy.