The glycemic index of a carb loses from it’s significance when you combine it with fats and protein that slow down its absorption in the blood stream
The glycemic index(GI) is a measure of the effects of carbohydrates on blood sugar levels. Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI; carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low GI.
GI has gained a lot of limelight in the last few years. It’s been said that choosing low GI carbs – the ones that produce only small fluctuations in our blood glucose and insulin levels – is the secret to long-term health, reducing your risk of heart disease and diabetes, and is the key to sustainable weight loss.
In our method we opt to combine carbohydrates and proteins together to maintain a high yield diet, and the glycemic index loses its significance when carbohydrates are combine with proteins & fat as they slow down the absorption of carbohydrates.
The key here is to always combine carbohydrates with some form of protein to prevent rapid absprtion of carbohydrates. For example you can take a food with high glycemic index such as potato and combine it with chicken and vegetables. This will drastically slow down the absorption of glucose from potatoes.
The GI is always calculated on a fasting state… but when you consume foods every 3 hours, there is always food left over from the previous meal in your small intestines and this further slows down the abosorbtion of sugars in the blood.