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The hormonal connection: insulin resistance - why moderate changes to the protein/carbohydrate ratio work
Commenting on why moderate changes to the protein/carbohydrate ratio work, nutritionist Crayhon states, "Protein helps support the endocrine system nicely, particularly the adrenal glands' ability to support blood sugar. And protein goes to the liver to participate in a process called gluconeogenesis, in which protein is turned into blood sugar slowly, keeping blood sugar levels stable so cravings decrease. Hypoglycemia is helped too. This is the kind of eating program that helps people lose weight, feel more energetic, have no cravings. And it's so easy."
Simple carbohydrates, found in refined foods such as alcohol, white flour, and white rice, wreak havoc on blood sugar and should be avoided by the carbohydrate-sensitive person at all cost. Because these foods lack fiber, the body quickly converts them to sugar, causing blood glucose levels to rise rapidly. As mentioned earlier, complex carbohydrates burn more slowly and, for the most part, are better tolerated. But you should note that certain complex carbohydrates have been found to increase blood sugar faster than others. The rate at which blood sugar levels rise after a specific food is eaten is called its glycemic index. The potato, in particular, is a high-glycemic-index food and should be consumed less frequently than beans, legumes, and brown rice, which are low-glycemic-index choices.