Scientists learning fat not reason for obesity
by KC Jones, reporter

    Scientific breakthroughs in weight loss research indicate that glycemic response control is the most important factor re-educating the body to utilize energy more efficiently and burn fat effectively.

    For years, the medical industry has been blaming fat consumption for the rise in obesity.

    Nutritionists said eating fat makes you fat, and to a point that is true.

    But the presence of fat in the diet has been generally decreasing over the last decade while the incident of obesity and the onset of diabetes have increased.

    Two-thirds of American adults are considered overweight or obese, and statistics show high school students are getting fatter as well.

    A fat-free diet is not the answer. Essential fats, lipids and sterols are required for energy and healthy cell maintenance.

    Six distinct groups of nutrients support optimal health. One should consider lipids and sterols, proteins, minerals, vitamins and food-related factors, enzymes and carbohydrates links in the chain of life.

    Carbohydrates are the fuel that keeps all the body functions running.

    Although essential to life, the insulin-producing carbohydrates are at the basis of the weight-gain problem.

    When carbohydrates, sugars and starches are consumed, glucose enters the blood stream.

    The rate and amount of glucose entering the blood is called the glycemic response; the food is ranked in a glycemic index. Diabetics use the glycemic index of foods to maintain a healthy diet.

    When high glycemic response inducing carbohydrates are consumed, the glucose levels skyrocket upward.

    Even though glucose is absolutely essential for health, too much glucose is damaging and potentially lethal.

    Therefore, the pancreas excretes insulin to remove excess glucose from the blood.

    Glucose is hydra-scopic, drawing moisture out. It can dehydrate the brain, resulting in a diabetic coma. It can also damage the circulatory system at the capillary level. This result is seen in diabetics, who lose limbs because of the capillary damage.

    Unfortunately, when the body dumps the sugar from the blood stream, it must convert it to fat.

    This dumping is known as the insulin trap.

    The body believes it has more energy than it needs, so it stops burning fat and stores it.

    The body tends to overreact with insulin production going from a hyperglycemic state to a hypoglycemic one.

    The result is that within about an hour after consuming the high glycemic response inducing carbohydrates, one feels tired as the blood sugar level crashes.

    That is when most people reach for another snack, and the blood sugar roller coaster ride continues. Calories are consumed, but fat is being stored instead of burned.

    That is why controlling the blood sugar in safe levels is so important to weight control.

    Eating the right kind of foods at the right time puts the metabolism at work for the body.

    A person can eat the same number of calories but lose weight and reduce hunger. There are other health benefits as well.

    Science has discovered when the glycemic load is controlled, there is a reduction in the risk of heart disease, diabetes and degenerative joint disease as well as a longer life expectancy.

    Determining what carbohydrates are good blood sugar stabilizers isn’t as easy as simple versus complex carbohydrates.

    Nutritionists now divide foods into categories.

Some have a high glycemic index (GI): bread, potatoes, breakfast cereal and glucose-based sports drinks.

    Others, such as sugar, soft drinks and tropical fruit, have a moderate GI.

    Low GI foods include dairy products, lentils, legumes, oats, oranges, melons, berries, watermelon, pears, pineapple and apples. Most vegetables, except beets, corn and sweet relishes, have a low GI.

    Glycemic index tables showing a large number of carbohydrate-rich foods have now been published internationally.

High GI foods should be avoided or should be eaten with other food to minimize the effect.

    To keep the fat fire burning, one should consume low glycemic response foods every few hours to stabilize the blood glucose levels.