Glycemic Index and Weight Loss - Does the Glycemic Index Really Make a Difference?

The Glycemic Index was created for the purpose of ranking the affect of carbohydrates on blood glucose levels. The idea is that all carbohydrates are different, and that certain types of carbohydrates are better for our bodies than others.

It has been suggested that the Glycemic Index has helped thousands of people with their weight loss goals. Many celebrities have opted to follow low-carbohydrate diets, most likely due to the fact that carbohydrates with high glycemic index rankings have been known to cause blood sugar to spike. For most people, though, the Glycemic Index remains a mystery.

The Glycemic Index ranks foods from 0 to 100 based on how much they raise glucose levels in the blood after being eaten.

The higher the Glycemic Index ranking of a food, the more rapidly the blood sugar level will spike after eating the particular food.

For instance, a Russet potato has a Glycemic Index ranking of 94. A Braeburn apple has a Glycemic Index ranking of 32.

This means that the apple will not raise your blood sugar level as rapidly as the potato will raise your blood sugar level.

The Glycemic Index is a great guide to use, but weight loss will result no matter what type of carbohydrates a person eats, so long as the person is burning more calories than he is consuming.

You can eat whatever foods you want, including chocolate cake and cookies and candy and still lose as much weight as you want if you make sure that you are burning more calories than you eat each day.

Brian Gallichan is offering a free email course,
www.skinnybysummer.com
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