Glycemic Index

The Glycemic Index (GI) is a measure of the effects of carbohydrates on blood glucose levels.

Carbohydrates that break down very quickly during digestion and release glucose rapidly into the bloodstream...have a high GI.

Carbohydrates that break down slowly, releasing glucose gradually into the bloodstream...have a low GI.

This concept was developed by Dr. David Jenkins and colleagues in 1980 at the University of Toronto in their research to find out which foods were best for people with diabetes.

It was developed based on eating carbohydrates by themselves in a fasted state.

GI is not really important when you eat frequently...

So the glycemic index totally loses its relevance in a weight loss program such as this.

When carbohydrates are combined with protein and fat, the absorption of the carbs is slowed down by the protein and fat.

The GI concept was developed from testing the effects of carbohydrates on the organism when it is in a fasted state.

Eating four average size meals every 4 hours, is as far as you can get from a fasted state.

Plus frequent meals with the right nutrient ratios--stabilize blood sugar levels, making the Glycemic Index completely irrelevant.

Instead of focusing on eating high or low GI carbs, it is to your advantage to consume more natural carbohydrates and avoid the ones that have beed refined.

Just another marketing trick!...

Our advice for an effective weight loss diet is to eat average size meals four times per day.

And to make sure these meals have the nutrient ratios of 50-30-20, which means 50% of your calories should come from complex carbohydrates, 30% from lean protein and 20% from good fats.

Plus, we recommend to stay away from consuming processed carbohydrates that have been processed and refined.

These low quality simple carbs have lost all their nutritional value, and only cause havoc in your body.

In the next section we will cover Protein and explain why this nutrient is so important for weight loss.