Hey Fluff and Punky,
I kinda think of the Atkins diet as a starvation diet. Your body’s metabolism is working the same either way. On Atkins, you are living off other animals tissues, with starvation, your living on your own. Atkins is better than starvation because its protein sparing…as in; you save your own protein. Most of the time, even fasting we are not burning much of our own proteins, though we are constantly recycling them. Our bodies don’t like to use our own proteins for energy. You get week on Atkins because you don’t have any glucose stores and you are living on ketones (fat products). We live on ketones just fine and we do it all the time, we are just not used to doing it exclusively. Our bodies move much faster on glucose. No glucose ? slow ? tired. The most interesting thing about Atkins is that what we think of as fat products in our blood (triglycerides) actually go DOWN on Atkins. A lot of people don’t understand that, but its good for your fat profile. Weird, I know. Atkins works, no doubt about it, but I like a few carbs now and again. Women don’t seem to fair as well on it as men though. Much weaker and nauseated….in my experience anyway.
As for the glycemic index, the best way to think of it is; how fast can your gut break it down and get it in your blood. The faster it is, the more glucose (blood sugar) in your blood. This is bad because when we overload on glucose, your pancreas has to kick out a ton of insulin to get the glucose out of the blood and into your cells. Extra glucose ends up in fat cells. Plus we easily overload on insulin and our sugars take a dive under what they should be….then you get hungry and eat more, it’s a bad cycle.
Starch chemical structure is just glucose chains, flour is pure glucose. Its best to think of flour as pure sugar, cause that’s how your body sees it. In fact, lb per lb pure flour will raise your blood sugar nearly 2 times faster than pure table sugar. Because table sugars chemical structure is Glucose-Fructose. Only ½ glucose, pure fructose has a glycemic index of 20 (low) There are some things about Fructose that I do not understand though, I do understand that its got its own sets of problems.
The point is starch is sugar, the faster a starchy food can be broken down, the higher the glycemic index. White bread has the highest glycemic index because it is pure starch and easily broken down. Noodles are the same chemically as bread but not quite as easy for your gut to break down because their compacted. So its glycemic index is lower (but still high) Veggies don’t have much starch in them and are very hard to break down so they have a very low glycemic index.
One other point is glycemic load which is kinda a new concept. But it takes the glycemic index and adds in TIME as a factor. If you have a food with a lower glycemic index, even though it is high in glucose, it just takes more time to get it out. It has a high glycemic load. Its kinda confusing I know, and I cant say that I fully understand it anyway.
Holy crap this is a large post. I better shut up. Later
