The Glycemic Index aids Diabetes and Weight Loss

The glycemic index (GI) is a scale that measures how quickly carbohydrate foods are broken down into glucose. The original purpose for the glycemic index was to help diabetics keep their blood sugar under control. The glycemic index has attracted a lot of attention in the bodybuilding, fitness and weight loss world and has even become the central theme in numerous best-selling diet books as a method to choose the foods that are best for losing weight.

Why do we gain weight when we eat little? The answer is simple: you eat little, but the wrong things. Today we know that becoming overweight and getting diabetes occurs most often because we eat “bad” carbohydrates (GLYX-high) combined with “bad” fat and “bad“ protein.

Instead, if you were to consume “good” carbohydrates (GLYX-low), fat-burning fats and “good“ protein the level of blood sugar will remain stable, and fat will be burnt off. Nothing will hinder you from losing weight! In addition, today one knows that it is not the consumed fat but the consumed carbohydrates that have the biggest influence as to whether you burn fat or store fat.

You can know if a carbohydrate is “good” or “bad” by its GLYX–number: this is the measurement for the increase of blood sugar levels while eating and the ensuing distribution of insulin through the pancreas.

The higher the GLYX, the more drastic is the rise of the blood sugar levels and more insulin will be distributed. However, the insulin then hinders the fat-burning process and stores the fat into cells. And while the pancreas is kept busy with distributing insulin it can’t at the same time carry out its other job of helping the slimming hormone Glucagon become efficient. We then can’t lose weight even when we eat little.

There is a solution to this problem: the lower the GLYX is of a food, the more stable the level of blood sugar remains, and less insulin has to be distributed. The body can now burn fat. You will have enough GLYX–low carbohydrates and loose weight!