Insulin Levels and Fat Loss – Q&A

This is because, in a lot of ways, insulin is a schizophrenic hormone. Depending on what folks read (e.g. bodybuilding literature), they will be told that insulin is great, it’s the most anabolic hormone in the body, it’s key to getting big. And if you read other stuff (a lot of mainstream dieting literature), you’ll hear that insulin is the devil, it makes you fat and ruins your health. Who’s right? Well, everybody…sort of.

The Influence of the Subject’s Training State on the Glycemic Index.

For readers who aren’t familiar with the concept, the glycemic index (GI) is a measure of how a given food affects blood glucose levels. It was introduced over 25 years ago as a more accurate measure of foods (as opposed to earlier schemes that simply used simple versus complex carbs) for diabetics and has been researched extensively since that time.

Different Glycemic Indexes of Breakfast Cereals Are Not Due to Glucose Entry into Blood but to Glucose Removal by Tissue.

This is another older paper that I wanted to talk about since it ties in somewhat with the feedback on milk below. In way of introduction, I should probably define glycemic index (GI) for readers who aren’t familiar with it.
The GI is used to rate carbohydrates by examining the blood glucose response to 50 grams of digestible carbohydrates. After fasting, subjects are first given some reference food; this used to be glucose but researchers now use white bread. The blood glucose response to white bread is defined as 100. Then, the test food is given and the blood glucose response is measured and compared to that of the test food. A food that shows 60% of the blood glucose response to white bread is given a GI of 60.



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