Ask yourself the following six questions. They will help you find out if your body has trouble managing carbohydrates….
1) After eating a full breakfast, do you get hungrier before it is time for lunch than you would if you had skipped breakfast altogether?
2) Do you get tired after eating a large meal or find that you get sluggish and/or hungry in the afternoon?
3) Have you been on diet after diet, only to regain all the weight that you lost and more?
4) Does stress, boredom or tiredness make you want to eat?
5) Do you sometimes feel that you aren’t satisfied, even though you have just finished a meal?
6) Do you find it harder to take off weight – and keep it off-than when you were younger?

If you answered, “yes” to three or four questions, you have a carbohydrate addiction that may be greatly affecting your life. Obviously, by cutting back on simple carbohydrates, you can avoid the insulin reaction. While that may be difficult to accomplish fully, you can immediately add protein – meat, poultry, fish, cheese, eggs or tofu – to your diet. Proteins reduce carbohydrate craving. Also, when cabs are eaten at the same time as protein, the rate of absorption of the carb slows down to the rate of absorption of the protein, thereby minimizing the insulin reaction.

How to Choose Healthy Carbohydrates:
The more quickly sugar enters your bloodstream; the more your insulin rises. By making proper food choices, you can largely control your insulin levels. Bu choosing the right food isn’t always simple. Some foods that don’t taste sweet at all, such as white potatoes, raise your blood sugar and insulin levels dramatically, while other foods that taste sweet, like sweet potatoes, have less effect.
The main way to determine how fast a given food elevates your blood sugar and thus insulin, is to know the glycemic index of the food. But knowing a food’s glycemic index is not enough. A better idea is to look beyond the food’s glycemic index and examine what is called the glycemic load (GL). This is the number of grams of carbohydrate in an average portion of the food multiplied by the glycemic index. The GL provides a rough measure of how much insulin your body is going to need to digest a given food.

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