Archive for the ‘Glycemic index news review’ Category
Making matters worse is that the body’s metabolism slows and hunger increases in response to our attempts to lose significant amounts of weight.
This week’s HealthWatch looks at how protein intake and something called the glycemic index can play a role in keeping weight off.
This scale describes the degree to which a given carbohydrate causes blood sugar levels to increase after eating.
Foods that do so quickly are assigned a value of 70 or above, and those that break down more slowly and release glucose gradually typically have a value below 55.
High GI carbohydrates tend to be more rapidly digested and absorbed than their low GI counterparts and cause greater fluctuations in blood sugar levels.
On the other hand, carbohydrates with a low GI produce gradual rises in blood sugar and insulin levels, with only small fluctuations.
Amid a plethora of popular diets with varying degrees of effectiveness, the low-fat, high-protein diet, rich in foods with a low glycemic index is gaining attention because of its potential short- and long-term health benefits.
Others with a high GI include highly processed and refined foods such as white bread and other products containing high amounts of sugar.
Specifically, they were interested in how the glycemic index and the level of protein intake worked to prevent the weight from piling back on and which of several approaches would be best followed by dieters.
The high- protein, low-glycemic-index dieters showed the least weight gain as well as the lowest dropout rate at 22 per cent over the six-month study period; as much as two kilograms less weight gain than the other combination diets.
Find a list of high- and low- glycemic-index foods by visiting the-gi-diet.org/glycemicindexchart.