Weight Loss Made Easy: Much easier than it ever has been.

Weight Loss Made Easy: Much easier than it ever has been.


Most people have felt the effects of a “sugar crash” without actually been aware what is going on inside their bodies. When someone’s blood sugar drops very low, the body responds by causing a general tiredness. The human body performs at its best when it is provided with a regular supply of blood sugar. By using the glycemic index, people can pick foods that provide a slow and regular release in glucose into the bloodstream giving in a steady supply of energy all day.

The glycemic index is a way to rank foods according to the effect that they have on a anyone’s blood glucose levels; especially in regards to carbohydrates.
Foods which are high in fat or protein don’t cause your blood glucose
level to rise much. It calculates how much a 50-gram portion of carbohydrates lifts the blood-sugar levels compares with a control; either white bread or pure glucose. All carbohydrates cause a temporary rise in anyone’s blood glucose level called the glycemic response but, not all carbohydrates act the same. Plus, the amount of food eaten, the type of carbohydrates, and the method used to prepare the food, as well as the degree of processing all affect the glycemic response.

Each food in the glycemic index is assigned a number that ranges from 1 to 100. 100 is the reference score for pure glucose. Foods that are considered high, score greater than 70, moderate foods rates from 56 to 69 on the index and foods are considered low if they score less then 55. For instance, pretzels have a score of 81 on the glycemic index so they are considered high. A fruit cocktail is considered medium with a
rate of 55 and broccoli is considered low with a rate of 15. The slower someone’s body processes the food, the slower the insulin is released allowing a healthier effect on the system. So, the trick is to eat little of the foods with a high glycemic index and more of the foods with a low index.

Weight gain is controlled because, by eating foods that raises blood sugar slowly, you keep that full feeling for a longer length of time.

The glycemic index is about quality of carbohydrates, not about quantity. Quantity does matter in regards to the glycemic load values but, the measurement of the glycemic index of food is not related to the size of the portion. Whether you eat 20 grams or 1000 grams, it remains the same. When anyone uses the glycemic index to prepare beneficial meals, it helps to keep their blood glucose levels under control. Researcher assumed in the 1980’s that the human body absorbed and digested simple sugars quickly, producing rapid increases in blood glucose level leading to the assumption to avoid sugar. But now scientists know that simple sugars don’t cause the blood glucose to rise any more rapidly then some complex carbohydrates do. But, simple sugars are still empty calories and should still be minimized. With regular exercise, little saturated or trans fat, and a high-fiber diet the glycemic index helps keep the average person at a healthy weight.

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