Archive for 'glycemic index'

Glycemic Index Explained – Video

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Recently I have been getting requests from people to explain the Glycemic Index in a more simple way to understand. I decided that maybe the best thing to do is to make a short video to try to get through the important basics of the Glycemic Index.

httpv://www.youtube.com/watch?v=U2kbtd4AIkM

I hope this video helped and there is another page on this site that may also be beneficial to you:

Glycemic Index

Glycemic Index Explained

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All carbohydrate foods behave differently in our bodies. The Glycemic Index, (GI), ranks all these types of carbohydrates from 0 to 100 according to their effect on our blood glucose levels. It is only based on foods high in carbohydrates and is about quality of that food and not quantity.

Creating long-term health for yourself by using the Glycemic Index is very simple. It is just a case of choosing the low GI foods that will release glucose into your blood stream at a slow pace, little by little and for a longer period of time. This keeps your energy levels balanced also makes you feel fuller for longer between meals.

Some carbohydrates act in a different way and are quickly broken down in the intestines rapidly raising blood glucose levels. The foods with these types of carbohydrates should be avoided; these have a high Glycemic Index.

Read the rest of this entry

Burn Fat Fast And Easy

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Metabolism is the set of chemical reactions that happen in our bodies. To put it more simply it is the amount of energy, (calories), your body burns to maintain itself. Throughout the day, whatever you are doing, your body is constantly burning calories to keep you going. Of course, some people burn fat fast and easy, thus being known to have a fast metabolism.

Metabolism is affected by your muscle and fat percentage. So generally these people who have more muscle, (and little body fat), tend to have a higher or faster metabolism.

Here are six important facts to help you understand your metabolism to make it work for you. Read the rest of this entry