More and more people are going up in Diabetes and Weight Gain. Who or what’s to blame… and why?

By and large the established scientific community has come to accept that of the things we can control, the foods we put into our mouths are most responsible for the weight we gain, the illnesses we develop, and the diseases from which we suffer.

This is not new, it’s ancient wisdom… eat the wrong things and you’re likely to experience bad outcomes, eat the right things and you’re likely to have good outcomes.

But, exactly what is it we’re supposed to avoid? What are these so-called wrong foods?

Lately there has been a lot of talk about the significance of the glycemic index, its role in weight gain and the recent surge in new diabetes cases. Experts are convinced about its usefulness in preventing weight gain and as an effective tool at measuring and controlling type II diabetes.

Whether you are a diabetic or someone trying to lose weight it helps to keep your blood sugar levels under control. While foods with a high glycemic index provide a sudden rush of energy that may be needed and welcomed by some lethargic people, the downside is it creates peaks and valleys that can trigger violent mood swings, cravings, and excruciating inescapable hunger.

Sadly however, it doesn’t stop there. Over time, foods with high a glycemic index cause our pancreas to wear down prematurely rendering it incapable of producing enough insulin. Moreover, our cells do not respond appropriately to the little insulin that is produced, and the body loses its main source of fuel even though the blood contains large amounts of glucose. Finally, after years of continuous abuse diabetes takes hold and begin to ravish our bodies.

For people with a condition known as hypoglycemia it can get downright scary. Like diabetes, insulin resistance, and insulin deficiency, hypoglycemia is a result of blood sugar out of control. But when you have hypoglycemia, it can do much more.

Symptoms of hypoglycemia include, headache, dizziness, irritability, fainting, fatigue, cravings for sweets, light-headedness, anxiety, confusion, depression, night sweats, continuous thirst, hunger… Sounds like someone you know?

Statistic shows, one-third of of the people with type II diabetes have not been diagnosed. And… more than a half of the people with hypoglycemia… a pre-cursor to diabetes, don’t even know they have it. Furthermore, logic dictates that if diabetes and hypoglycemia are metabolism disorders, it should come as no surprise that weight gain would also result.

What is this glycemic index anyway?

The glycemic index ranks foods according to how they affect your blood sugar levels. It measures the increase in blood sugar levels two or three hours after eating foods that are high in carbohydrates. Foods that are high in fat or protein typically don’t cause your blood sugar level to rise dangerously.

Examples of foods with high glycemic indexes (capable of causing huge or rapid increases in blood sugar levels) are cakes, white bread, white rice, pureed potatoes, cold cereals, sodas and beverages with caffeine or high sugar content.

On the other hand, low glycemic index foods are high protein foods such as meats, fish, protein shakes and protein bars. Other foods include, whole grain crackers, brown or wild rice, whole grain bread (one or two slices, or one roll), whole grain pasta, raw fruits, nuts, vegetables, beans, low fat cheese and avocados.

Foods with low glycemic indexes not only keep sugar levels low, they also stave off irritability, headaches, dizziness, fatigue, anxiety, confusion, depression, night sweats and cravings. They also reduce the workload on the pancreas and allow insulin-producing beta cells to remain healthy and productive.

To accomplish this it is important to snack between meals. You must do this, even if you think you’re not hungry. Snack as often as you like, just don’t eat too much per snack. It is better to eat small amounts all day long.