Why Low Glycemic Foods?

All foods can be categorized as either having a low, moderate or high glycemic value. The glycemic index is a value that is given to foods based upon how high they raise the blood glucose levels after eating them. Foods are rated on the glycemic index from 0 -100, with the low glycemic foods (<55),>70. When blood glucose levels are elevated, insulin levels also rise to assist in glucose transport. High insulin levels suppress fat mobilization and facilitate fat storage. Low glycemic foods stabilize blood glucose levels at a lower value and do not spike insulin levels in the same way as high glycemic foods. Low glycemic foods should predominate your food selection. Foods high in protein and fiber are typically low glycemic foods. Typically low glycemic foods are beans and lentils, which are a good source of protein and high in fiber.