The Glycemic Index and Weight Loss

Have you ever felt yourself crash? Not the automobile type of crash, but the type of crash where you suddenly find yourself weak, tired, dizzy, or otherwise sluggish? This is because your blood sugar has dropped too low and your brain suddenly has too little. The way a human body would work best is if it had an IV drip of blood sugar throughout the day, because then it could respond very moderately to the intake of sugar. Unfortunately, that’s not realistic or practical, so the next best thing is to consider the glycemic index.

If you go for foods with a high glycemic index, you are choosing foods that will break down into sugar very quickly, which your body will clear out quickly with insulin. At a very basic level, this is how it works: When you eat something that has a lot of sugar in it, your body breaks it down easily, because it’s already practically sugar. Once all this sugar enters your bloodstream, your body reacts by getting insulin to clear it all out. As you know, too much sugar in your bloodstream is life-threatening. It’s called type 2 diabetes, where the pancreas can’t produce enough insulin anymore.

The glycemic index focuses on carbohydrates and their effect on your blood glucose levels. For your body, it’s ideal to have something resembling an IV drip of blood sugar––something that is broken down slowly and provides a slow stream of sugar, rather than an instantaneous surge of sugar that the body needs to clear out to keep you from dying. The glycemic index specifically looks at a 50-gram portion of various foods and evaluates how it raises your blood sugar levels, in terms of quantity and speed.

All food will create some sort of glycemic response, but not all carbohydrates are created equal. On an index of 1 to 100, 100 is considered to be pure glucose. Foods that are considered high on the glycemic index are 70 or higher; moderate foods are between 56 and 69; low foods are 55 and below. Pretzels are rated 81 on the glycemic index, which means they will cause a quicker glycemic response in your body than something like broccoli, which has a rating of 15.

What this means for you is that, if you want to eat healthier and feel your best, you need to look for foods with a low glycemic index. This means that you’ll have a steady stream of blood sugar, and you’ll also feel full in between meals. Again, consider what happens when you eat something like the pretzel. After you’ve eaten it, you might find yourself hungry in only a half hour or an hour. Then, you’ll crave another high glycemic food because your body cleared out too much blood sugar, and you’ll want to make up for it with something that can give you a quick response. This is a recipe for weight gain, not weight loss.

When figuring out how best to eat, find low glycemic foods that will keep you feeling full and give your body nutrients. As long as you know how to use it, the glycemic index is your best friend when it comes to health and weight loss.
by: Emile Jarreau



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Tallying Your Glycemic Load

There are a number of benefits that you can get by following the glycemic index, but it can be pretty confusing unless you are already familiar with how it works. In order to get the best results, you should integrate it into your diet. So, first of all, what is a glycemic index?

All of the food you eat falls under one of three major macronutrient types: carbohydrate, protein, and fat. Most foods have some of each, but usually are predominantly one category. As an example, potato chips are mostly carbohydrate, but they still have a little protein and fat. Any carbohydrate that you consume has a glycemic index, which is the way we measure how quickly a food is digested and released as glucose in your bloodstream.

While this is primarily useful for people with type 2 diabetes, it is also quite helpful for people who want to go longer without getting hungry between meals, and for anyone who wants to be healthier overall. There are many variables that go into calculating a food’s glycemic index, such as whether the food is grown, processed, or cooked; how much of the food a person eats; a person’s genetics; and what you combine the food with when you eat it.

There is a fundamental difference between the glycemic index and the glycemic load. With the index, it refers to how 50 grams of a certain food affects blood sugar levels in a person. The glycemic load takes the index into account, but goes one step further, by saying that while 50 grams of one food might cause a certain blood sugar reaction, if you take in 25 grams of a food with a higher GI (glycemic index), you might have a comparable glycemic load. It also accounts for the combination of foods eaten, instead of each food individually.

As a general guideline, a glycemic load of 20 or more is high, a glycemic load of 11 to 19 is medium and 10 or less is low. Consider a watermelon as an example. It has a high glycemic index at 72. In 120 grams of watermelon, it contains 6 grams of carbohydrates per serving. So, take the glycemic index of 72, divide it by 100, and multiply by the 6 grams of carbohydrate per serving, which leaves you with 4.32 (which you can round down to 4). The point of this calculation is to show that even though the carbohydrate in watermelon makes it show up high on the glycemic index, the glycemic load in watermelon is actually quite low because there actually isn’t a lot of carbohydrate compared to the total calories.

It’s important to understand the glycemic load and the glycemic index, regardless of your current health. Even if you are in good health, there is no reason not to consider your glycemic load, because too much sugar in your blood too quickly will result in hunger, and if you eat sugary foods too often, you’ll find yourself on the road to diabetes. Remember, the glycemic index helps you choose foods that have the potential to cause insulin resistance, while the glycemic load helps you to figure out what portions of each food will give you the best results.
by: Emile Jarreau
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