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Entries in glycemic index (3)


When is a Calorie Not a Calorie?

Gary Taubes—author of Why We Get Fat: and What to Do About It—attempts to make the argument that obesity is the result of a “fat storage defect” which carbohydrates purportedly encourage through the secretion of insulin. Taubes theory hinges on the notion that some calories (carbohydrates) are more fattening than others (protein or fat).

Three reasons why Taubes’ theory fails:

1. Taubes ignores a consistent body of literature that shows “a calorie is a calorie.” At this point there are numerous well done studies that have compared diets of varying levels of protein, carbohydrate and fat that find no statistical difference in weight loss WHEN CALORIES ARE CONTROLLED (kept at the same level for each diet type).

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Glycemic Load: What you should know

In my last post I explained that the popularity of glycemic index among dieters is based on myths about the affect of insulin on hunger, fat storage and weight gain. Glycemic index does have value however, just not what the fad-diet books claimed.

The glycemic index (GI) value of a particular food tells you how rapidly exactly 50 grams of carbohydrate from that food will move into your blood. The weakness of the glycemic index is that you don't generally eat food portions that provide exactly 50-grams of carbohydrate.

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Glycemic index, insulin and weight loss: what are the facts?

The glycemic index (GI) originated as a research tool more than two decades ago. It is a measure of how fast a carbohydrate food is broken down to simple sugars and absorbed into the bloodstream after eating.

GI became popularized through diet books that claim that controlling GI controls insulin and that in turn prevents hunger, fat storage, and weight gain.

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