The Glycemic Index and Dieting

The field of nutrition is awash with charts, tables, diagrams, models, acronyms, and abbreviations; more than the average person can memorize. As such, one often comes across someone who has simply burnt out trying to keep track of how much to eat, when to eat it, how to find the calories from fat, the RDI, the DV, and so on. There is an overkill of useful information within the nutrition field, and it can ironically provoke one to grow weary and exhausted, tune out, and go grab a fast food burger.

Yet every once in a while, a concept within the nutrition field emerges that truly demands attention. Over a decade ago, the USDA’s “Food Pyramid” was one such concept because it helped eaters discover how many gaps existed in their typical daily diet. Now, as the Food Pyramid begins to take a new shape, and as the nutrition field works to establishes itself as the most important branch of health care in the 21st century, an invention called the Glycemic Index is taking center stage.

The Glycemic Index (GI) is not new; it has been around for more than 2 decades. Yet until recently, its exposure beyond the world of diabetes has been limited [i].

The Glycemic Index indicates how “high” or “low” blood sugar levels change in response to carbohydrate intake. A “high” Glycemic Index indicates carbohydrates with a swift breakdown, whereas a “low” Glycemic Index indicates carbohydrates with slow, gradual breakdown. Both terms are of equal importance to diabetics, because there are times with high Glycemic Index foods are required, and times where low Glycemic Index foods are required.

Indeed, the Glycemic Index itself is not new, but its application far beyond the borders of a diabetic dialogue is notable; especially for dieters.

People striving to lose weight often face a nemesis much tougher than establishing an exercise regimen or introducing healthier foods into their diet. The problem is one of energy. Many dieters are surprised – and disturbed – to learn that their diet program is causing them to lose more than inches and pounds: they are losing energy.

This is often expressed as a complaint, as in “I’m feeling weak”, or even “I can’t stay awake”. Many dieters and those advising them have erroneously chalked this up to a matter of attitude, or will power, or some non-biological cause.

The plain truth is that many dieters have been oblivious to the Glycemic Index, and hence, to the fact that many of the diet foods they have eaten – or are eating right now – score very high Glycemic Index levels. As such, these foods are providing a quick boost to blood sugar levels, and then setting up the dieter for the inevitable fall. This is because high GI foods typically increase blood sugar values, which in turn trigger the hormone insulin to clear sugar from the blood. Since blood sugar (a.k.a. glucose) largely dictates the body’s energy levels, it stands to reason that this process manifests as an initial boost in energy, and then as a depletion of energy. This rise and fall of blood sugar – and energy – is often described by dieters using a “roller-coaster” analogy: one minute they feel confident and strong, and the next, they are about to pass out and require some kind of stimulant in order to make it through the day.

Regrettably for many dieters, that stimulant is usually more high Glycemic Index foods, such as sugary snacks or soft drinks. It is easy to see how this experience can lead an individual to stop dieting. After all, before the diet, the individual was merely gaining weight. On the diet, the individual is gaining weight and is exhausted for most of the day. It is better to quit the diet.

The above scenario only takes place, however, when a dieter unwittingly eats high Glycemic Index foods. Research has shown that low Glycemic Index foods, which raise blood sugar levels much more gradually than high Glycemic Index foods, are very helpful for dieters [ii]. This is because a dieter will experience less of a “roller-coaster” ride while on the diet, and furthermore, will be less inclined to snack because energy in the form of blood glucose is being released slowly and gradually. Low Glycemic Index foods are much more efficient sources of energy than high Glycemic Index foods, because the body needs less insulin to convert food into energy [iii].

Despite the growing awareness that low Glycemic Index foods are beneficial, the world of diet foods has not kept pace. This is because many manufacturers are searching frantically to find low Glycemic Index carbohydrates sources for their products, and overlooking a basic, simple fact: the lowest possibly Glycemic Index is no carbohydrates at all.

These zero-carbohydrate/zero sugar nutritional supplements – which are quite rare in the market – do not deliver any sugar to the bloodstream. As a result, dieters do not have to worry about riding the “roller coaster” of energy spikes and pitfalls.

Yet there is an even greater benefit for dieters who choose a ‘zero sugar’ nutritional supplement. If that low Glycemic Index nutritional supplement is rich in complete protein, then it will act as a sort of antidote to high GI foods by helping to combat their adverse consequences.

For example, a dieter who eats a high Glycemic Index candy car can mitigate the roller-coaster spike in blood sugar levels by eating a nutritional supplement that has very low Glycemic Index and has a rich source of complete protein. This is because the protein in the nutritional supplement mixes with the high Glycemic Index of the candy bar, and effectively lowers the overall Glycemic Index. This is welcome news to dieters who would otherwise be seeing those extra carbohydrates transformed by insulin into triglycerides, and stored in adipose tissue; also known as body fat.

Currently, only a handful of nutritional supplements are designed to offer zero carbohydrates and thus score as low as possible on the Glycemic Index. And of these zero-carbohydrate products, even fewer offer a rich source of complete protein that effectively helps counter the blood sugar spike impact of high Glycemic Index foods.

It is inspiring to note that Glycemic Index is getting some well-deserved attention from outside the diabetic community, where it has helped millions of people eat wisely. Now, dieters and obese people can enjoy the wisdom that this index promotes.


REFERENCES
[i] Source: “The G.I. Diet: A Food Drill”. CBS News.
http://www.cbsnews.com/stories/2004/03/04/earlyshow/living/main604138.shtml
[ii] Source: “The Glycemic Index”. The Healthy Weight Forum.
http://www.healthyweightforum.org/eng/articles/glycemic-index/
[iii] Source “Glycemic Index”. WebMD.
http://my.webmd.com/hw/health_guide_atoz/uq2846.asp

About the author:
About Protica Research
Founded in 2001, Protica, Inc. is a nutritional research firm with offices in Lafayette Hill and Conshohocken, Pennsylvania. Protica manufactures capsulized foods, including Profect, a compact, hypoallergenic, ready-to-drink protein beverage containing zero carbohydrates and zero fat. Information on Protica is available at http://www.protica.com
You can also learn about Profect at http://www.profect.com
Copyright - Protica Research - http://www.protica.com
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South Beach Diet Or Another Fad Diet?

I have thoroughly researched this diet and am giving you every detail of south beach diet for information.

South beach diet book is founded on the premise that switching to good carbs stops insulin resistance and curbs appetite which leads to weight loss. Also, good fats protect the heart and prevent hunger.

But this is hardly true as you will learn after reading this article.

South beach diet book offers a simplistic solution to weight loss. All you need to do is eat good carbs like whole grains, vegetables and beans instead of eating bad carbs like sugar white breads and potatoes.

South beach diet says, fast sugars are worst for dieters and slow sugars are good.

And how are these foods classified as fast or slow? The Glycemic Index.

According to south beach diet, the food having a high Glycemic Index causes the blood sugar to spike (go up) immedietly after having the meal,whereas the food with a lower GI does not drastically shoot up the blood sugar levels.

But this theory is only partially true. Yes, the foods with high GI are good for diabetics in helping them to keep their blood sugar levels in check, but contrary to popular belief, the glycemic index of a certain food is not the same.i.e. it depends on how the food is processed, stored, ripened and cooked.

Further, south beach diet is formulated on the premise that good carbs like whole grains have a low glycemic index and bad carbs like sugars, white flour and refined grains have a higher GI.

BUT THE TRUTH IS....

Bread is high GI whether whole wheat or white because it is made from finely ground flour.

Pasta is low GI, whether whole or white(thin languine has a high GI as compared to the thick one)

"Instant white" rice is low GI whereas "Uncle bens converted white" rice is high GI.

Take the case of sugars...Glucose is high GI, Sucrose is medium GI and fructose is low GI

This illustrates that recommending foods based on GI is confusing as well as misleading. On top of it all, there is no research to support the claim that the rise in blood sugar by eating high GI foods leads to high blood insulin levels, and that this leads people to overeat.

To summarise...there is no evidence to suggest that eating low GI foods leads to weight loss.

Now lets have a look at the south beach diet menu.

South beach diet book claims that you won't feel hungry while on this diet. This is impossible considering the fact that some of the menus average only 1200 calories, which is too low not to feel hungry.

The diet encourages you to eat seafood, chicken breast, lean meat, vegetables,whole grains, some fruits, beans, low fat cheese, nuts, oils and whole grains. fatty meats, high fat cheese, refined grains, sweets, juice and potatoes.

The choice of foods in this diet plan are somewhat healthy compared to other leading diet plans like ATKINS but restricting the consumption of carrots, bananas, pineapple and watermelon is the worst part of south beach diet.

The meal plan consists of three phases :

Phase 1 of south beach diet :

You are allowed to eat normal size helpings of chicken, meat, turkey, fish and shellfish, vegetables, eggs, cheese and nuts. You can have three meals per day. Desserts, coffee and tea are also allowed.

But for the first 14 days you are not allowed to eat bread,rice,potatoes,pasta or baked goods and even fruits!

Phase 2 of south beach diet :

You can slowly begin to reintroduce carbs into your diet again. The diet advices you to take all the forbidden foods in phase 1 like bread, pasta, fruits etc. in moderate quantities but at the same time not as much as you were having before.

Phase 3 of south beach diet:

This part is the most relaxed. Dr.Agastson says that you can now forget that you are on a diet. He says that now onwards it is just a healthy lifestyle you are used to, and going to adhere for the rest of your life.

All in all, south beach diet is one more money spinning fad diet for the creator of this weight loss program and a phsychological prop(support) for people who are allways hopping from one diet to the other in search of a hollywood like sexy body.

The initial weight loss caused by this diet is on account of calorie restriction and not because of low Glycemic Index or an invisible switch as Dr. Agastson's marketing language wants you to believe.

Your health could be 100 times better without south beach diet weight loss program,if you choose healthy foods like green vegetables,whole grains,fiber rich foods and vegetables.

And if you are eager to lose those extra pounds,why not do it the most natural way with the weight loss principles of Ayurveda medicinal science?

This is the most effective long term,scientifically proven solution to excess fat.

You can get real cutting edge fat burning secrets of Ayurveda in my Free 5day email ecourse by subscribing to my newsletter at: www.eweightlosstips.com/weightlossltr.htm

About the author:
Rajesh Shetty
Expert in weight loss principles of Ayurveda Medical Science
and Author of the Best selling book,
"Proven weight loss secrets revealed".
http://www.eweightlosstips.com/weightlossltr.htm

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Understanding Low Carb Diets

With all of the conflicting studies and fuzzy interpretation of information, it's no wonder that confusion reigns when it comes to the value and safety of low-carb diets. It seems like heated debates are raging everywhere!

Whether it's Atkins, the South Beach or some other low-carb plan, as many as 30 million Americans are following a low-carb diet.

Advocates contend that the high amount of carbohydrates in our diet has led to increasing problems with obesity, diabetes, and other health problems. Critics, on the other hand, attribute obesity and related health problems to over-consumption of calories from any source, and lack of physical activity. Critics also express concern that the lack of grains, fruits, and vegetables in low-carbohydrate diets may lead to deficiencies of some key nutrients, including fiber, vitamin C, folic acid, and several minerals.

Any diet, weather low or high in carbohydrate, can produce significant weight loss during the initial stages of the diet. But remember, the key to successful dieting is in being able to lose the weight permanently. Put another way, what does the scale show a year after going off the diet?

Let's see if we can debunk some of the mystery about low-carb diets. Below, is a listing of some relevant points taken from recent studies and scientific literature. Please note there may be insufficient information available to answer all questions.

- Differences Between Low-Carb Diets

There are many popular diets designed to lower carbohydrate consumption. Reducing total carbohydrate in the diet means that protein and fat will represent a proportionately greater amount of the total caloric intake.

Atkins and Protein Power diets restrict carbohydrate to a point where the body becomes ketogenic. Other low-carb diets like the Zone and Life Without Bread are less restrictive. Some, like Sugar Busters claim to eliminate only sugars and foods that elevate blood sugar levels excessively.

- What We Know about Low-Carb Diets

Almost all of the studies to date have been small with a wide variety of research objectives. Carbohydrate, caloric intake, diet duration and participant characteristics varied greatly.
Most of the studies to date have two things in common: None of the studies had participants with a mean age over 53 and none of the controlled studies lasted longer than 90 days.

Information on older adults and long-term results are scarce.
Many diet studies fail to monitor the amount of exercise, and therefore caloric expenditure, while participants are dieting. This helps to explain discrepancies between studies.

The weight loss on low-carb diets is a function of caloric restriction and diet duration, and not with reduced carbohydrate intake. This finding suggests that if you want to lose weight, you should eat fewer calories and do so over a long time period.

Little evidence exists on the long-range safety of low-carb diets. Despite the medical community concerns, no short-term adverse effects have been found on cholesterol, glucose, insulin and blood-pressure levels among participants on the diets. But, adverse effects may not show up because of the short period of the studies. Researchers note that losing weight typically leads to an improvement in these levels anyway, and this may offset an increase caused by a high fat diet. The long range weight change for low-carb and other types of diets is similar.

Most low-carb diets cause ketosis. Some of the potential consequences are nausea, vomiting, abdominal pain, and confusion. During the initial phase of low-carb dieting some fatigue and constipation may be encountered. Generally, these symptoms dissipate quickly. Ketosis may also give the breath a fruity odor, somewhat like nail-polish remover (acetone).

Low-carb diets do not enable the consumption of more calories than other kinds of diets, as has been often reported. A calorie is a calorie and it doesn't matter weather they come from carbohydrates or fat. Study discrepancies are likely the result of uncontrolled circumstances; i.e. diet participants that cheat on calorie consumption, calories burned during exercise, or any number of other factors. The drop-out rate for strict (i.e. less than 40 grams of CHO/day) low-carb diets is relatively high.

What Should You Do? - There are 3 important points I would like to re-emphasize:

- The long-range success rate for low-carb and other types of diets is similar.

- Despite their popularity, little information exists on the long-term efficacy and safety of low-carbohydrate diets.

- Strict low-carb diets are usually not sustainable as a normal way of eating. Boredom usually overcomes willpower.

It is obvious after reviewing the topic, that more, well-designed and controlled studies are needed. There just isn't a lot of good information available, especially concerning long-range effects. Strict low-carb diets produce ketosis which is an abnormal and potentially stressful metabolic state. Under some circumstances this might cause health related complications.

The diet you choose should be a blueprint for a lifetime of better eating, not just a quick weight loss plan to reach your weight goal. If you can't see yourself eating the prescribed foods longer than a few days or a week, then chances are it's not the right diet. To this end, following a moderately low fat diet with a healthy balance of fat, protein, carbohydrate and other nutrients is beneficial.

If you do decide to follow a low-carb plan, remember that certain dietary fats are associated with reduction of disease. Foods high in unsaturated fats that are free of trans-fatty acids such as olive oil, fish, flaxseeds, and nuts are preferred to fats from animal origins.

Even promoters of the Atkins diet now say people on their plan should limit the amount of red meat and saturated fat they eat. Atkins representatives are telling health professionals that only 20 percent of a dieter's calories should come from saturated fat (i.e. meat, cheese, butter). This change comes as Atkins faces competition from other popular low-carb diets that call for less saturated fat, such as the South Beach diet plan. Low-carb dieting should not be considered as a license to gorge on red meat!

Another alternative to "strict" low-carb dieting would be to give up some of the bad carbohydrate foods but not "throw out the baby with the bath water". In other words, foods high in processed sugar, snacks, and white bread would be avoided, but foods high in complex carbohydrates such as fruit, potatoes and whole grains, retained.

About the author:
Steve Wilcott
This article provided courtesy of http://www.low-cholesterol-facts.com

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