Alright...I was going to go into a detailed description of why, but I just read the
Fat Loss Primer again and it sums it up better than I could (plus I'm too lazy when i can just point you to a link
). So I suggest you read this link
I will summarize though....Any carb you eat is going to cause a rise in blood glucose, in response to that your body releases insulin in an attempt to stabilize glucose levels. As you know the the Glycemic Index rates the glucose response from different carbs...high GI foods will produce a rapid rise in blood glucose while low GI foods will lead to a slower rise. Insulin will be released in relation to the blood glucose levels...a rapid rise will result in more insulin released. High insulin levels will halt fat-burning...the more insulin you produce, the less fat you burn.
So we use a combination of low GI carbs, protein fat & fibre (all of which slow digestion and insulin response), to control insulin levels and teach our bodies to use fat as fuel instead of sugar.
Two things...we can not rely solely on the Glycemic Index of foods...as the pasta vs. potato (in the article) points out...pasta is low on the GI, but it's still a processed wheat product, which = SATAN SUGAR. Last thing, since the article only touched on it..... protein can undergo a process called Gluconeogenisis if not eaten w/ the right things....big word that means if you don't eat your protein w/ either a fat or a carb, it will be broken down and used for energy instead of being used for tissue repair. One of the major reasons why I don't like high protein diets that keep both carbs & fats low (like someone who shall remain nameless uses)
Okay, so I babbled a bit, lol
Or maybe a link to "Fat Loss Primer?"
