No Sugar Diet

Wikipedia describes the Glycemic Index as:

“The glycemic index, glycaemic index, or GI is a measure of the effects of carbohydrates on blood sugar levels. Carbohydrates that break down quickly during digestion, releasing glucose rapidly into the bloodstream, have a high GI; carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low GI. For most people, foods with a low GI have significant health benefits.”

One of those significant health benefits of low GI foods, like super low GI SuperStart, is how they help satisfy your hunger for longer. For people looking to lose or manage their weight the benefit of less hunger pangs and sustained energy is obvious. (If not so obvious…it’s less snacking!)

WHERE IS YOUR BREAKFAST CEREAL ON THE GLYCEMIC INDEX?

When independently tested with low fat milk SuperStart indexed at 32. Low GI foods are any that index below 55.

SuperStart achieves its low glycemic index from its unique blend of high quality cereals, grains, nuts and seeds.

We recommend people check the nutritional panel and ingredient list on all their products, especially breakfast cereals.

NOT ALL LOW GLYCEMIC INDEX BREAKFASTS ARE EQUAL.

Some low glycemic index cereals achieve their rating through highly condensed sugars found in most dried fruits, which result in a slower blood sugar reaction but are hard to digest.

One low GI muesli on the market, made from rolled oats, oat flour, diced apple and fruit concentrate has a low 7.8g (per 100g) of protein, carbohydrate total of 72.4g (per 100g) and sugar of 25.2g (per 100g). One-quarter of every serve is sugar!

SuperStart, on the other hand, has all natural ingredients like puffed Kamut, amaranth, roasted buckwheat, sunflower and pumpkin seeds, and whole hazelnuts. All the 13 ingredients give you:

- 16.6g (per 100g) protein.

- 44.5g (per 100g) of carbohydrates.

- 2.1% sugar…that’s all, and the sugar is found naturally in the ingredients, there’s none added.

- 13.3g (per 100g) of dietary fibre.