The most significant finding was the different effects of the two diets on the level of insulin in the blood. Low G.I. foods resulted in lower levels of insulin circulating in the bloodstream. Insulin is a hormone that is not only involved in regulating blood sugar levels, it also plays a key part in when and how we store fat. High levels of insulin often exist in obese people, in those with high blood fat levels (either cholesterol or triglyceride) and those with heart disease. This study suggested that the low insulin responses associated with low G.L foods helped the body to burn more fat.
If you are still fearful of gaining weight from eating more pasta, bread and potatoes, consider this: the body actually has to use up kilojoules to convert the carbohydrate we eat into body fat. The cost is 23 per cent of the available kilojoules—that is, nearly one-quarter of the kilojoules of the carbohydrate are used up just storing it. Naturally, the body is not keen on wasting energy this way. In fact, the body converts carbohydrate to fat only under very unusual situations like forced overfeeding. The human body prefers the easy option. It is far more willing to add to our fat stores with the fat that we eat. Conversion of fat in food to body fat is an extremely efficient process and body fat stores are virtually limitless. No matter how excessive the amount of fat we eat, the body will always find space to store it.
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