Does controlling the glycemic index of foods lead to weight loss?

Obesity is a major health problem that leads to the death of society now. Obesity is defined as an increase in body weight due to excessive food energy intake and low physical activity. Every food source may cause obesity, especially when the diet contains high fat and carbohydrates such as sugar and starch. Diet rich in these carbohydrates affects the personal glycemic index. The blood glucose index ranks the carbohydrate sources based on the blood glucose response rate and the glucose conversion rate in the human body.

If your goal is to lose weight or manage your weight, it is also important that carbohydrates are predominantly from hypoglycemic index foods rather than hyperglycemic index foods. In other words, if your running is very intense, you may need to use hyperglycemic food to get instant energy.

Foods with low glycemic index may also help. The glycemic index measures the rate at which food increases blood sugar. Foods with a high blood sugar elevation index suddenly raise the blood sugar level. Hypoglycemic index foods help to obtain more stable blood glucose levels. Foods with a low glycemic index are usually foods with a higher fiber content. A registered nutritionist can help you develop a diet plan that meets your health goals, food preferences and lifestyle. You can also monitor the intake of carbohydrates and let you know how much carbohydrate you need to eat with meals and snacks to make your blood sugar more stable.

But be careful when you consider the blood sugar index of your food. The glycemic index (GI) was developed by researchers at the University of Toronto in 1981. A value from 1 to 100 indicates the effect of food on the blood glucose level of the human body, and its value corresponds to the change by pure glucose by the same amount as 100. Foods with a hyperglycemic index cause blood glucose levels to rise more significantly than foods with lower GI values. However, the glycemic index value does not take into account the carbohydrates available in the food (total carbohydrate minus fiber) and does not reflect the actual amount of carbohydrates in a typical food. Thus, foods can indeed be very healthy due to the actual amount of carbohydrates consumed in other components (except available carbohydrates) and typical one serving amount