Carbohydrate-Guide

If you’ve ever wanted a quick guide of healthy safe foods here you go. The following foods are grouped according to their rating on the glycemic index . The best carbohydrate choices are in the low-glycemic group within the index. Restock the refrigerator and pantry to emphasize low-glycemic foods. Ditch the refined breads and breakfast cereals, baked and mashed spuds, white rice and rice cakes, toaster waffles, tator tots and french fries.

The consumption of high-glycemic foods spikes insulin and reduces glucagon thus preventing the burning of body fat. Try to stay away from high-glycemic foods and stick to lower glycemic choices (see lists below) that will produce less insulin. Insulin stimulates your 30 billion fat cell receptors and deposits carbohydrate energy directly into their interiors, making you fatter and fatter. There is no other way to store fat. Every time you eat a meal, your blood sugar rises. Your goal is to consume the foods (low-glycemic), which will cause the least amount of insulin production.

Any high-glycemic foods should only be consumed in minimum quantities and combined with dietary proteins and fats in a meal. The only exception is a high-glycemic drink after exercise. But remember, even too much of the low-glycemic foods can make you fat.

LOW GLYCEMIC FOODS 20-49 (Your Best Weight Loss & Health Allies)

MODERATE-GLYCEMIC FOODS: Rated 50-69 (LIMIT CONSUMPTION)

HIGH-GLYCEMIC FOODS: Rated 70-100 (EAT AT YOUR OWN RISK)

[via http://www.fatwars.com]