Choosing low-GI carbohydrates may help if you identify with any of the following:
- I want to lose weight
- I often feel hungry and can’t help snacking on naughty stuff
- I’m always tired
- I have diabetes and need to improve my glucose and lipid levels
- I am at risk of heart disease
- I have high cholesterol
- I exercise a lot
GI and weight loss
Every spring, many of us set out to trim off a few fatty centimeters before squeezing into that swimsuit and exposing parts of our body that have been comfortably covered all winter. We cut back on chockies, bikkies, chippies and drinkies (the alcoholic kind)! We try to exercise more and eat less.We lose a little weight, but for some of us it’s not enough to make those hunger pangs worth it and we lapse back into bad habits.
This is where the GI can help. By simply swapping some of the high-GI carbohydrates for low-GI alternatives, we can get through our busy days with more energy, less hunger pangs and still lose weight.
A study from the University of Sydney published a few months ago looked at different types of healthy diets with either high- or low-GI foods to see which was best for weight loss and heart health.
They found that the people on the high-carbohydrate, low-GI diet (plenty of grainy bread, pasta and rolled oats) lost the most fat and lowered their LDL (bad) cholesterol the most.
Should we cut out carbs altogether?
Some people think that by cutting carbs out altogether (“I’ll just eat lots of tuna and salad, and cut out bread and pasta”) is a surefire way to lose weight.You're on the right track by eating tuna and salad but you would feel as though you was on a deprivation diet if you completely cut out energy-giving carbohydrates.
The key to sustainablw weight loss is to eat less overall and to include low-GI carbohydrates.
http://www.healthyfood.co.nz/articles/searchcategories?vocabulary_name=hfm.categories.foodandnutrients&catalog_index=foodandnutrients_categories&vocabulary_term=carbohydrates
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