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The concepts of Glycemic Index (GI) and Glycemic Load (GL = Glycemic Load) are relatively recent (1980s) and still not very widespread because the commercial power of companies that produce foods rich in carbohydrates is still very strong compared to what is reported in I deserve scientific knowledge.

Obviously if low carb diets encounter any resistance abroad, let alone in our country which is the kingdom of carbohydrates in all its forms...

Below the most popular diets are divided according to their effect on the glycemic index:

1. Low GI: Atkins Diet (Metabolic ed.)
2. Moderate GI: Zone diet
3. High GI: Mediterranean diet, USD American diet (guidelines in cardiology-diabetology-oncology)
4. Very high GI: Common American diet (fast food)

The Glycemic Index (GI) of a food is a parameter that represents the speed with which there is an increase in the concentration of glucose (glycaemia) in the blood following the intake of the food.

A high glycemic index creates free radicals in high quantities, greater oxidative stress, protein destruction and often unperceived inflammation (silent inflammation).

The professor. Jenkins (*) describes the metabolically worst dietary situation consisting of the intake of foods with a high glycemic index in the absence of fibre.

(*)Note: David JA Jenkins Canada Research Chair Professor in Nutrition and Metabolism at the University of Toronto, one of the world's leading experts on research into the glycemic index of foods.