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Old 05-02-2008, 10:30 AM   #7
Darrell E. White
Member Darrell E. White is offline
Join Date: Apr 2006
Location: bay village  OH
Posts: 955
Re: Superiority of Carbohydrates

It's all about the GLYCEMIC INDEX (how fast the carbs are processed by your GI tract) and the GLYCEMIC LOAD (how many carbs are present per unit of volume in a given source. You want a LOW glycemic index so that the carbs are absorbed more slowly, leading to a relatively slow and shallow insulin rise after a meal. You want a LOW glycemic load so that you are more full after a meal, thus not having a sense of hunger due to inadequate volume.

Some fruits (bananas) and some veggies (corn) have a high GI and a relatively high GL and are therefore not as favorable as others. In general, most processed foods have high amounts of high GI sugars such as high-fructose corn syrup; this leads to a pronounced insulin spike and is undesireable. Bread, pasta, rice, and white potatoes are all relatively unfavorable.

Hope that helps.
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