Food's Glycemic Index

In her book Making the Cut,  Jillian emphasizes "steering clear of carbohydrates that have a high glycemic index (GI) ".   I wanted to learn a bit more about the importance of food's GI and in short this is what I learned:

• What is the GI? 
• A food's GI indicates how its carbs will affect your blood stream during digestion.
• What effect do foods with a high GI have on our bodies? 
• The quicker (higher GI) carbs turn into glucose, the quicker your insulin level will spike. High insulin levels is a bad situation if you are trying to lose body fat since fat loss cannot occur in the presence of high insulin levels. Instead high insulin levels could promote fat storage! 
• Benefits of eating low GI foods
• Food with low GI suppresses your appetite.
• Provides more energy stable levels since the blood sugar is better controlled.
• And this one is my favorite! It allows you to eat more without body fat storage. 

 Here is a GI food chart I found online, it gives you an idea of the GI levels of some food.

** Every time you eat a protein with a carbohydrate the total GI of the meal will go down since protein is a very complex molecule and thus slows down the digestion of the carb. Fats also have this effect. So if you consume high GI food make sure you pair it with a protein. 

 Here's what a low GI food pyramid would look like!

What are your thoughts on food's GI? 

Before I read Jillian's book I had no idea what glycemic index was! But I find that without knowing most of the time I do follow a low GI diet.