Bal ve Glisemik İndeks

Bal; bal arılarının (Apis mellifera L.) çiçek nektarlarını ve bitkilerin veya bitkiler üzerinde yaşayan bazı canlıların salgılarını topladıktan sonra, kendine özgü maddelerle karıştırarak değişikliğe uğratıp, su içeriğini düşürdüğü ve bal peteklerine depolayıp olgunlaştırdığı doğal bir üründür. Bal karbonhidrattan zengin olmakla birlikte sağlık amacıyla kullanılan işlevsel bir gıdadır. Günümüzde, farklı karbonhidrat kaynaklarının kan glikoz düzeyine etkisini açıklamak için araştırmacılar tarafından Glisemik İndeks (Gİ) kavramı oluşturulmuş ve karbonhidrat içerikli gıdalar kan şeker seviyesini ne hızda ve miktarda yükselttiğine göre sınıflandırılmıştır. Diyetin yeterli ve dengeli besin içermesi gerekir ve pek çok sağlık uzmanına göre, sağlığın korunması ve bazı kronik hastalıkların tedavisi sırasında en uygun karbonhidrat içerikli gıdanın seçimi için glisemik indeks kavramından faydalanılmalıdır. Balın glisemik indeksinin belirlenmesine yönelik çalışmalar mevcuttur. Bununla birlikte, farklı botanik ve coğrafik orijine sahip balların glisemik indeks değerlerinin belirlenmesine ihtiyaç vardır. Bu konuda araştırmaların yapılması ve sonuçların duyurulması toplumda farkındalık oluşturulmasına katkıda bulunacaktır.

Honey and Glycemic Index

Honey is a natural substance produced by honeybees (Apis mellifera L.) from the nectar of blossoms or from secretions of living parts of plants or excretions of plant sucking insects on the living parts of plants, which honeybees collect, transform and combine with specific substances of their own, store and leave in the honey comb to ripen and mature. Besides being of carbohydrate-rich food, honey has been used as a functional food for its potential health benefits. To explain how different kinds of carbohydrate-rich foods directly affect blood sugar, the researchers developed the concept of the glycemic index (GI) that ranks carbohydrates on a scale based on how quickly and how much they raise blood sugar levels after eating. The diet should include adequate and healthy balance of nutrients, and according to many health professionals the concept of GI provides a useful means of selecting the most appropriate carbohydrate containing foods for the maintenance of health and the treatment of several disease states. There have been some studies on determining the GI of honey. Further more, we need to determine the GI of various honey types with different botanical and geografical origin. Researches on the issue will serve to bring awareness in the public consciousness.

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