Hypoglycemic Cooking: how does it work

Let’s start from the name: ‘hypoglycemic’ means with a low content of simple and compound sugars

In our pages we have often referred the word “ hypoglycemic” to our way of cooking.

It is a main point of our chef’s gastronomical mark that he uses to give to any dish he makes, inspired both by taste and health. He claimed that even in a recent interview appeared on Gluten Free Travel and Living:

“Five years ago I was diagnosed a second-type diabetes for the first time. I was really frightened of that because my father had died before his time because of the same pathology. Since then, I have followed a hypoglycemic feeding under the guidance of a nutritionist and, as I said at the beginning, my private life mingles inevitably with my job. That’s why I wanted to study and suggest a hypoglycemic cooking to other people, too. Because this kind of cooking is simple and healthy.”

Thanks to this assumption, Hotel Corallo is in the forefront as far as feeding is concerned. Paying attention to health is a prerogative of few people, but it will be fundamental to build the future of lots of people. Thus, the hypoglycemic cooking is a diet which takes carefully into account the supply of simple and compoud sugars giving energy to our body, through the blood. 

For instance, it improves the use of fibres which moderate remarkably the glycemic values of flours. This kind of cooking pays special attention to raw materials that are worked as least as possible. And, if it is not still clear enough, it is a panacea not only for those who have got diabetes troubles: it is a way of cooking which respects the organism and prevents lots of diseases. If we add imagination and taste, everything gets better, both our mood and our physiologic state.

The “dangerous” cycle of sugar taking

We are going to deal with this matter from different points of view, giving examples of dishes,too, but we think it is fundamental to talk about how our body reacts when blood is filled with sugar:

  • The exceeding molecules of sugar in the blood cause a protein reaction that inflames the blood vessels walls and it is right there that bad cholesterol aggregates.
  • Sugar in the blood can cause mood changes and loss of attention because the more we swallow, the more we would have. With high levels of sugar, our pancreas produces insulin in large quantity, lowering the levels under the standards (hypoglycemia) and getting our organism to want even more of it;
  • Insulin produced by pancreas ‘sweeps away’ the sugar in the blood, turning it into reserves of fat: hyperproduction of insulin encourages obesity and over-weight.

Are we still persuaded that paying attention to the glycemic values of food concerns few people only? Or perhaps it is useful to all those who want to live healthily, respecting their organism?