There are various ways to raise the weight continues to rise, one of which is eating less. What is important here is that the reduced food intake without much effect in overcoming hunger.
Why? Because for us in general, hunger is not something that we will continue to face in the long term. This is a common reason why people neglect to change his diet, and is also a common reason why diets do not succeed.
At first glance, the idea would be to eat a little without hunger is not plausible. But it makes sense when one considers the fact that different foods to satisfy the tastes of different levels.
One factor that appears to play a role here is the speed and the rate at which foods release sugar into the blood stream (glycemic index or GI foods). There is much evidence to suggest that low GI foods are more satisfying than having a high GI.
Previous studies have found that a diet low in carbohydrates and high in fat is more satisfying than the high-calorie, low-fat. Mentioned that low GI foods have the effect of stabilizing blood sugar better than high GI foods. This is either because they will help prevent low blood pressure that can stimulate hunger and want to eat.
I also mentioned that the high fat content can also help stimulate the hormone cholecystokinin, which give rise to a feeling of satisfaction and fullness.
Recently, I was interested to read a study published this month in the European Journal of Clinical Nutrition that examine the impact of biochemistry at low GI diet and a high GI. Biochemical parameters tested include glucose, insulin, cholecystokinin and ghrelin (ghrelin is a kind of hormone that stimulates appetite).
GI diets with lower lead to decreasing levels of sugar and insulin, perhaps this is not surprising. And it would be better if sugar levels checked occasionally to avoid sugar levels not to fall below normal. The study is based on this approach find that the low sugar content, the faster the hungry.
The study found no difference in the levels of ghrelin in the diet. However, the study found that for more than a period of seven hours after eating, cholecystokinin levels will rise after eating a low GI.
To repeat, this hormone helps generate a feeling of satisfaction and fullness. Once upon a time, this hormone is considered to stimulate fat. However, the fat content is found to be in the same level on both diets.
Here, you have a new mechanism that helps explain the observation that low GI foods are more filling than high-GI.
Why? Because for us in general, hunger is not something that we will continue to face in the long term. This is a common reason why people neglect to change his diet, and is also a common reason why diets do not succeed.
At first glance, the idea would be to eat a little without hunger is not plausible. But it makes sense when one considers the fact that different foods to satisfy the tastes of different levels.
One factor that appears to play a role here is the speed and the rate at which foods release sugar into the blood stream (glycemic index or GI foods). There is much evidence to suggest that low GI foods are more satisfying than having a high GI.
Previous studies have found that a diet low in carbohydrates and high in fat is more satisfying than the high-calorie, low-fat. Mentioned that low GI foods have the effect of stabilizing blood sugar better than high GI foods. This is either because they will help prevent low blood pressure that can stimulate hunger and want to eat.
I also mentioned that the high fat content can also help stimulate the hormone cholecystokinin, which give rise to a feeling of satisfaction and fullness.
Recently, I was interested to read a study published this month in the European Journal of Clinical Nutrition that examine the impact of biochemistry at low GI diet and a high GI. Biochemical parameters tested include glucose, insulin, cholecystokinin and ghrelin (ghrelin is a kind of hormone that stimulates appetite).
GI diets with lower lead to decreasing levels of sugar and insulin, perhaps this is not surprising. And it would be better if sugar levels checked occasionally to avoid sugar levels not to fall below normal. The study is based on this approach find that the low sugar content, the faster the hungry.
The study found no difference in the levels of ghrelin in the diet. However, the study found that for more than a period of seven hours after eating, cholecystokinin levels will rise after eating a low GI.
To repeat, this hormone helps generate a feeling of satisfaction and fullness. Once upon a time, this hormone is considered to stimulate fat. However, the fat content is found to be in the same level on both diets.
Here, you have a new mechanism that helps explain the observation that low GI foods are more filling than high-GI.
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