Not All Carbs Are Created Equal:

The Glycemic Index.

A good trick to learn is telling the difference between good carbs and bad. It is no secret that a low carb diet DOES lead to fat loss, but let's be real. Are we really going to deplete ourselves just to reach our goal weight? Don't answer that because I know some of you would.

The Glycemic index was created to do just that by classifying "carbohydrates and the rate of it's absorption." This can be used as a great tool when it comes to fat-loss, regulating blood sugar levels, controlling appetite, and even be used as a pre-workout snack.

What is a carbohydrate?

Let's not get into the different types of carbohydrates, but lets just agree that "CHO's" is composed of two types of sugars, Simple and Complex. Simple (refined) sugars are your infamous sweets, candy bars, and Cinnamon Toast Crunch. Whereas, Complex sugars are your greens, vegetables, pastas, and starches.

The Glycemic Index values each carb (food) based on the rate of it's absorption.

Here are the values.

Low GI's: 55 and under
Medium GI's: 56-69

High GI's: 70 and above

Be sure to have the bulk of your carbohydrates low in GI. Vegetables, oatmeal, and yams will fill you up with a smaller serving size than your high GI's. Low GI's are low in calorie count and keeps your stomach usually filled with fiber. Thus, controlling your appetite, suppressing your sweet cravings, and eating less and healthier.

High GI's multiples your chances of overeating. Sweets and refined sugars are nothing but trouble.

Track your carbs "to-the-tee." Losing fat takes precision, discipline, and hard work. Use the Glycemic Index and take advanatge of your carbs. Do not let them get the best of one, instead get the best of them!