High GI and Obesity
Over the past two decades, consumption of foods with high glycemic index values have been associated with various
chronic diseases, including type-2 diabetes, coronary heart disease, obesity, and cancer. However, the data
are far from clear and consistent—as a result, the usefulness of the GI for the treatment of diabetes and obesity is
debated. Some organizations like the Canadian Diabetic Association, consider this tool useful, while the American
Diabetic Association dismisses the value of GI in treating diabetes.6
Neither high nor low GI carbohydrates results in excess calorie consumption or weight gain. In fact, a highcarbohydrate
diet is crucial in preventing weight gain in those with a tendency for obesity.7,8 Carbohydrate consumption
promotes satisfaction of the appetite and higher GI foods do this even better than low GI foods—because
the elevation of the blood sugar after eating is one of the key mechanisms in satisfying the appetite and reducing
food intake.9
Worldwide, populations of hundreds of millions of people who eat high GI potatoes (Peruvians) and
rice (Asians) are trim and active for a lifetime. Compare this worldwide observation to populations of obese people
living in the USA, Australia, and Western Europe who feast daily on low GI sugars, fats, meats, and cheeses.
Fat, Not Sugar, Causes Diabetes
According to a statement by the American Diabetes Association, “…there is little evidence that total carbohydrate is
associated with the development of type 2 diabetes. Rather, a stronger association has been observed between
total fat and saturated fat and type 2 diabetes.”10 Multiple studies have shown an inverse relationship between the
amount of carbohydrate consumed and the development of diabetes.11 Populations of people worldwide who eat
diets centered on high glycemic index carbohydrates, like rice for rural Asians, and potatoes for people in Peru, are
essentially free of diabetes.12,
The reasons why carbohydrates benefit diabetics have their roots in our fundamental metabolism. As far back as
1936 Harold Percival Himsworth reported that the ability of insulin to lower blood sugar was improved by eating carbohydrates.15
In contrast, fats in the diet paralyze the activity of insulin, cause insulin resistance, and cause the
blood sugars to rise.11 All these changes, combined with the resulting obesity from eating fatty foods, encourage
the development of type-2 diabetes. For people now following the Western diet, a change to a low-fat, highcarbohydrate
diet slows progression to diabetes.16,17 This same diet will cure type-2 diabetes.18-20
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