Should we consider the glycemic index of foods an important parameter for losing weight and staying healthy?

So far we have always thought so.

GLYCEMIC INDEX FOR SLIMMING: DOUBTS ABOUT THE METHOD

Some studies have linked the GI of foods, a numerical value associated with carbohydrate-based foods that indicates blood glucose changes two hours after their consumption, to weight loss (for example here ).

Researchers say low-glycemic foods lead to weight loss. While high GI foods are linked to obesity and increased risk of developing certain diseases, including diabetes and cancer ( another study here ).

The discovery of the glycemic index of foods, which since the 1980s has become the protagonist of famous diets such as Montignac or South Beach , has had a greater impact on the public recently, especially in countries such as Australia ( see the University of Sydney ) and  Canada .

According to the glycemic index theory, high GI foods would be linked to overweight due to the “sudden” rise in blood sugar, which would be followed by an elevated insulin response, which results in an accumulation of body fat

This is because carbohydrates that are not stored in the liver and muscles in the form of glycogen or used for energy would be converted into fat in the adipose tissue.
This theory that everyone takes for granted is in fact a theory.
It is in fact called Carbohydrate-Insulin Theory of Obesity , otherwise known as Carbohydrate-Insulin Hypothesis .

Again according to this theory, when insulin rises abruptly to reduce blood sugar that is too high, the latter is lowered to a reactive hypoglycemia threshold. This would lead to consequent symptoms of weakness and a new demand for sugar or hunger.
Hence the vicious circle of high GI foods that “do not satiate” or cause “hypoglycemic crises” after a short time, and sugar hunger.