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Liz Neporent is a diet and fitness expert and author of 12 fitness bestsellers. She regularly appears on national TV programs and is the president of Wellness 360, a New-York based wellness provider.

Glycemic index was addressed yesterday in our Daily Fit Tip post, and here, we dig a little deeper on the pros and cons of eating a low GI diet. First, some basics: The glycemic index is a classification of carbohydrates, arranged according to how fast they raise blood glucose levels. Foods are rated on a scale from 1 to 100, indicating the rate at which 50 grams of carbs in a particular food is absorbed into the bloodstream as blood-sugar. Pure sugar is the benchmark at 100; foods that have a “GI” of more than 70 are considered high glycemic; foods that score a 54 GI or less are considered low glycemic. (You can get a comprehensive list of the GI of common foods at glycemicindex.com.)

The GI scale was originally created to help type-2 diabetics manage their blood sugar. Now some experts recommend it for anyone trying to control their weight. On balance, the approach seems promising. Studies show that dieters following a low GI plan experience fewer cravings, have an easier time controlling appetite and do a better job of keeping their eating habits under control, especially compared to dieters who follow a very low-carb diet. This means low GI followers are more likely to stick with the plan.

Continue reading Is Low GI Always a Good Thing?

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