Making Smart Carbohydrate Choices for Long Term Weight Loss


Last week a very large weight loss maintenance study was published in the New England Journal of Medicine. This study spanned 8 countries and enrolled 938 people. I’ll write more about the study in the near future but I wanted to mention it today as the main conclusion of the study was that the people who ate a low glycemic diet were able to keep the weight off better than the people that ate a higher glycemic diet.

For today I wanted to highlight two excerpts from a editorial by David Ludwig MD, PhD, in the New England Journal of Medicine inspired by this study as he clearly defines two common questions about the glycemic index:

What is the glycemic index?

The glycemic index describes the way in which foods affect blood glucose levels in the post-prandial period [i.e. the time period directly following a meal]

What are high glycemic foods and what are low glycemic foods?

Most highly processed grain products have a high glycemic index , whereas minimally processed grains, whole fruits, legumes, and nonstarchy vegetables tend to have a moderate or low glycemic index.

Recommended Posts



Celebrating the new year often comes with making new year’s resolutions, and for decades the most popular resolution is weight loss. Since it’s the number one resolution, you can bet it’s also among the resolutions that get broken year after year. Why do people struggle with weight loss and, more importantly, their nutrition?