Not All Carbs Are Created Equal

Chosing carbohydrates can be very confusing.

Eating the right type of carbohydrate can be the difference between substantial weight gain and weight loss.

Eating bad carbs can cause heart disease, diabetes, weight gain, hunger pangs, and can even trigger overeating. Good carbs are needed for proper brain function, helps your body burn more body fat, fills you up and keeps you from getting hungry.

So don’t cut carbs; make better choices.

Using a simple ranking system known as a Glycemic Index (GI), we can clearly identify good and bad carbs. The GI indicates how much sugar is in a particular food, and how quickly that food will affect your blood sugar.

“The whiter the bread, the quicker you’re dead”

White bread, potatoes, refined cereals, and several other high GI foods are quickly digested and cause sugar to pour into the blood stream. This surge of sugar causes the blood sugar to spike. Along with these spikes come severe drops in blood sugar, which causes excessive snacking and sugar cravings. These spikes also negatively affect the elasticity of the arteries and can lead to heart disease or sudden death.[1]

Fight the Fat.

Foods with a low GI are usually high in fiber and are digested slowly. This creates an opportunity for the calories from the food to be burned throughout the day as energy, instead of being stored as fat. Since there aren’t any high and lows, as there are with high GI foods, there aren’t the associated excessive snacking and sugar cravings.

Low GI foods, such as vegetables, whole grain products and beans, expand in your stomach and make you feel full longer.

Benefits of eating a low GI diet

The following are clinically-proven benefits of eating Low GI foods:
Lose and control weight
Increase the body's sensitivity to insulin
Improve diabetes control
Reduce the risk of heart disease
Reduce blood cholesterol levels
Help you manage the symptoms of PCOS
Reduce hunger and keep you fuller for longer
Prolong physical endurance

Better life through better choices.

To assign a GI ranking, each food was individually tested in a clinically controlled setting. It can’t be determined by simply reading the nutritional information.

LOW- GI is 55 or under
MED- GI is 56-69
HIGH- GI is 70 and above


Below are a few popular low GI foods. A complete listing of foods, including 1,300 foods (750 food groups) and corresponding GI ranking is available on our Skinny Gene Member’s Only Section.

Click here to become a Member Today and see the GI (and Glycemic Load) on all the food tested to date. (see additional benefits of becoming a member)

LOW

All-bran cereal (42)
Apples (38)
Apple juice (40)
Bananas (52)
Brown Rice (55)
Buckwheat (54)
Carrot (47)
Chick peas (28)
Fettuccine (40)
Grapes (46)
Green peas (48)
Honey (55)
Kidney Beans (28)
Long grain white rice (52)
9-grain, multi-grain bread (43)
Oranges (42)
Peaches (42)
Peanuts (14)
Pears (38)
Sourdough wheat bread (54)
Whole Grain (100%)- (51)

MEDIUM

Beets (64)
Cantaloupe (65)
Coca Cola (63)
Life cereal (66)
Pineapple (59)
Sugar (table) (68)
Sweet potatoes (61)
White Rice (64)
Wild Rice (57)

HIGH

Baked potatoes (85)
Cheerios (74)
Cornflakes (81)
English Muffin (77)
French Fries (75)
Grape Nuts Flakes (80)
Popcorn (72)
Shredded Wheat (75)
Watermelon (72)
Whole-wheat flour bread (71)
White flour bread (100)

[1] TAU study shows why simple carbs are bad for you by JUDY SIEGEL-ITZKOVICH http://www.jpost.com/servlet/Satellite?pagename=JPost%2FJPArticle%2FShowFull&cid=1245924942086