I have already told you about the glycemic index as one of the culprits of extra pounds . Certainly not the only one, but when we eat foods that sharply raise our blood sugar (glucose in the blood), and which are defined as foods with a high glycemic index (once “fast sugars”), we unleash a counter-offensive that our body puts in place. act through the pancreas, increasing insulin and lowering glucagon. Insulin and glucagon are two hormones that regulate blood glucose: when there is too much glucose, insulin rises and excess sugars are converted into fat. To prevent high insulin from making us fat, we need to provide low glycemic index carbohydrates, which do not sharply raise the blood sugar but little by little. They were once referred to as slow sugars.
Now, only foods that contain carbohydrates have a glycemic index, so we exclude proteins and fats. The big problem is precisely identifying these low glycemic index carbohydrates . We remove fruits, nuts, vegetables and legumes, all of which have a low or medium glycemic index, apart from a few isolated cases (watermelon, ripe bananas, melon).
There remain cereals, baked goods and sweets.
What cereals can we eat without raising insulin and thus gaining weight? (continued on PAGE 2)