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Low Glycemic Foods

Low Glycemic Foods: Why should you care?

Losing weight is the goal, but not everyone is successful at reaching that goal. Frustration sets in when you greatly reduce your calorie intake and the pounds don’t disappear. You’re still the same weight — still the same size — or you may lose weight and then gain it right back.

Many believe that simply counting calories will result in weight loss. But guess what? It’s not just about the number of calories. It’s about where the calories come from, how foods are broken down in the body, and how that food affects metabolism.

Low glycemic index foods have low impact on glucose and insulin. Why should we pay attention to the glycemic load on food? Because the way food is metabolized plays a critical role in losing weight, maintaining weight or gaining weight.

Foods with a high glycemic index are converted to glucose very rapidly, and as a result, insulin is secreted by the pancreas, decreasing glucose in the blood. I like to refer to insulin as the “fat-storing hormone”. When there is an excess amount of glucose in the blood, insulin is the hormone responsible for helping metabolize that glucose. Glucose converts to fat, and fat is stored in the liver or adipose tissue. High glycemic foods are converted to fat more easily.

It’s a good idea to consult a specialist to follow a healthy program and have positive outcomes.

A list of the lowest glycemic index foods includes:

  • Arugula
  • Cucumber
  • Iceberg lettuce
  • White mushrooms
  • Radishes
  • Turnips
  • Romaine lettuce
  • Asparagus
  • Green pepper
  • Okra
  • Cauliflower
  • Yellow pepper
  • Spinach kale
  • Casaba melon
  • Watermelon
  • Strawberries
  • Cantaloupe
  • Avocado
  • Blackberries
  • Honeydew melon
  • Grapefruit