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A Connecticut Health Expert Reports!
Glycemic Index and Fat Loss

A Connecticut Health Expert Writes In the last few years, the term glycemic index has grown in prominence in Connecticut health and fitness circles. This is a relatively new tool for those that are seeking to improve their overall health and loose fat, and while there are plenty of Connecticut health and fitness experts that support incorporating the glycemic index in the diet, there are others that say that it’s not worth the trouble. In this article, we’ll learn more about the glycemic index, as well as its pros and cons, and what a Connecticut health professional can do for you!

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What is the glycemic index?

The glycemic index was developed by Dr. David Jenkins, a professor of nutrition at the University of Toronto in the early 1980s. The purpose of his work was to discover the best kinds of foods for people that suffer from diabetes, a disease in which the body doesn’t produce enough insulin, the hormone responsible for breaking down foods like sugars and starches. Dr. Jenkins discovered that foods like potatoes, traditionally thought of as a complex carbohydrate, or food that was thought of as breaking down slowly, thus causing the blood sugar to rise slowly, actually lead to a rapid rise in blood sugar, which can be dangerous for a diabetic. This discovery prompted researchers to begin classifying foods by their glycemic index, or the change in blood sugar that happens after food that is high in carbohydrates is consumed.

How can it help me lose fat?

Following glycemic index diet, which encourages eating foods that have a low glycemic index and avoiding foods that have a high glycemic index, can work because eating foods that spike the insulin, or those that have a high glycemic index, and reduces glucagon, a hormone that metabolizes carbohydrates, making it harder to burn off fat. It sounds simple enough, and research has shown that it can actually work. A study was performed by researchers at the University of Sydney in 2006, in which 129 overweight young adults were split into four groups, and each group was given a different diet to follow for twelve weeks. Two diets were high in carbs and two were high in protein. In each group of two, one diet included foods with a high glycemic index and the other had foods that had a low glycemic index. Between the two high carb diets, those that followed the diet with a low glycemic index experienced nearly double the fat loss, with a very strong response in women. While those following the two high protein diets lost equal amounts of weight, there were differences in the level of good and bad cholesterol, with those following the low glycemic index diet coming out with better cholesterol levels.

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