Carbs & Glycemic Index

The Glycemic Index (GI) rates carbohydrate foods on how quickly blood sugar / glucose levels increase in the 2 - 3 hours after eating as the carbohydrates (carbs) are converted into glucose. Generally fat or protein doesn't increase glucose levels.

Eating higher GI foods produces a rapid increase in blood glucose levels, triggering the pancreas to produce insulin. Insulin causes the body's muscles & liver cells to attempt to store the excess glucose. Imagine insulin as a shuttle, moving glucose from just digested foods into storage. If the digestive system is pumping glucose into the blood stream quicker that insulin can move it into the muscles/liver or glucose stays high too long in the blood stream, the body will convert the excess glucose into fat.

Eating lower GI foods produce slower glucose raise, little insulin & fat storage, even if you have eaten high fat content foods!