Glycemic load: what it is and how to use it to lose weight

Many people are fascinated by the glycemic index theory: according to this theory, it would be possible to keep the glycemic and insulin response at bay by paying attention to the “power” that certain carbohydrate-based foods have to raise the sugars in the blood . The reasoning behind this theory is simple: since insulin spikes in the blood are to be avoided in order not to gain weight and to avoid health problems such as diabetes, choosing foods with reduced glycemic power helps us to give the body a slow release of sugar which does not affect insulin, but keeps it stable. This is to make a summary, but on my site you will find many in-depth articles.
How to understand the glycemic power of food? All foods that contain carbohydrates, so both simple and complex carbohydrates

Why do I speak of this as a theory? Because, if it is a valid concept to associate glucose foods with a glycemic index, it is a theory that eating with a low glycemic index would promote weight loss. In fact, the response to the glycemic index of foods has been found to be individual, based on subjective sensitivity to insulin. Furthermore, even non-carbohydrate foods cause an increase in insulin (proteins, especially animals) and even if it is fair to understand that depending on the carbohydrate food we ingest there will be a response to the level of glycaemia and insulin in the blood, it is also necessary consider the glycemic load of our meals, which many ask me to explain why they cannot understand it.
(If you are interested in learning more, go to page two. If you want to know directly the tricks to reduce the glycemic load, migrate to page three!)