Rapid weight loss low gi diet work,losing weight from quitting diet soda,what is the best way to lose weight and tone up my body - Step 1

To paraphrase the band, Led Zeppelin, "Good carbs, bad carbs, you know I've had my share…." Well, in another case of life imitating art, according to a new study published in the Archives of Internal Medicine, women who ate the most "high-glycemic" carbohydrates -- the carbs that cause quick spikes in the level of blood sugar -- had more than twice the risk of heart disease compared to women who ate the least high-glycemic carbs. According to study leader Sabina Sieri of Fondazione IRCCS Istituto Nazionale dei Tumori, in Milan, Italy, "High consumption of carbohydrates from high-glycemic foods, rather than overall quantity of carbohydrate consumed, appears to influence the risk of developing heart disease in women." In other words, not the quantity of carbs but the type seems to be the differentiating factor.
As a result of years spent studying the potential for various carbohydrates to raise blood sugar, researchers developed the glycemic index (GI) to quantify the impact of assorted food items. The other wrinkle is that the Glycemic index may not be the best way to understand how carbs affect blood sugar levels. Of course, all this nitpicking about high- versus low-glycemic foods becomes irrelevant if you stick to the Mediterranean diet, which emphasizes fresh vegetables, fruits, olive oil, a bit of fish and very little meat.
Liability StatementThe statements found within these pages have not been evaluated by the Food and Drug Administration. Plus, among women who followed a low-glycemic diet, those with type-2 diabetes were better able to control their blood sugar levels and rely less on medications than those who ate high-glycemic carbohydrates like white bread and potatoes. The risk is not caused by "a diet high in carbohydrates, but by a diet rich in rapidly absorbed carbohydrates," says Sieri.

The glycemic index rates carbohydrates based on how quickly they convert to pure glucose in the body, using a scale of 0 to 100. But in the event that you're tempted to wander in the valley of carbohydrate-loading, it's good to know the effects of your culinary indulgences. New research on how different foods work inside the body has helped us all to make healthier food choices. Therefore, we do not sell, or share any names or information to third parties or other mailing lists. If a product or treatment is recommended in these pages,it is not intended to diagnose, treat, cure, or prevent any disease.
According to the study authors, high GI carbs raise the levels of blood glucose and of harmful blood fats known as triglycerides while reducing levels of protective HDL or "good" cholesterol, for both men and women. Glycemic load "takes into account both the amount of carbohydrate in the food and the impact of that carbohydrate on blood sugar levels." Watermelon is a good example. The information contained herein is meant to be used to educate the reader and is in no way intendedto provide individual medical advice.

It has a very high GI (72), but because it contains so little carbohydrate per serving, its glycemic load is quite low (8). The high-glycemic foods associated with heart disease in the study include the usual suspects -- cake, white bread, candy -- but there are some surprises, too. For instance, from the glycemic index standpoint, it's hard to do worse than a baked potato, which has a glycemic index of 85. And while you might think that you should eliminate pasta and turn to brown rice, you'd be dead wrong n terms of GI. However, boil that rice in excess water for 25 minutes and it becomes a glycemic loser, with a GL of 29. Of the grains, by the way, barley wins, with a GL of only 8, if you use the hull-less variety and boil it for 25 minutes.

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