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When you eat high-glycemic foods that are full of fat and sugar, it can cause your body's blood glucose levels to quickly spike and then crash, leading to feelings of hunger sooner and seemingly uncontrollable cravings.
A better choice is to eat low-glycemic foods which keep blood glucose levels more stable, helping to reduce carbohydrate cravings, leave you feeling satisfied longer, and control your appetite more easily. All of USANA's Macro-Optimizers are clinically tested and guaranteed to be low glycemic, and nearly 95 percent of RESET participants report significantly reduced carbohydrate cravings after completing the five days.
The Glycemic index (also glycaemic index) or GI is a measure of the effects of carbohydrates on blood glucose levels. Carbohydrates that break down rapidly during digestion releasing glucose rapidly into the bloodstream have a high GI; carbohydrates that break down slowly, releasing glucose gradually into the bloodstream, have a low GI. For most people, foods with a low GI have significant health benefits. The concept was developed by Dr. David J. Jenkins and colleagues in 1980–1981 at the University of Toronto in their research to find out which foods were best for people with diabetes.
A lower glycemic index suggests slower rates of digestion and absorption of the sugars and starches in the foods and may also indicate greater extraction from the liver and periphery of the products of carbohydrate digestion. A lower glycemic response is often thought to equate to a lower insulin demand, better long-term blood glucose control and a reduction in blood lipids. The insulin index may therefore also be useful as it provides a direct measure of the insulin response to a food.
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