The glycemic index is a numerical measurement of how fast a carbohydrate will raise a person’s blood sugar. Fruits and vegetables can be either high or low glycemic. The higher the index number, the greater the blood sugar elevation will be after eating a carbohydrate.

A low glycemic carbohydrate such as avocado, spinach, asparagus, green beans or tomato will produce a small rise in insulin. While eating a high glycemic carbohydrate like white potatoes, watermelon or pineapple will send your insulin through the roof almost instantly after ingesting it.

Many doctors believe whenever you increase insulin by elevating blood sugar, your body goes into “fat storage mode.” Most high-glycemic foods are also acidic, and we know that an acid-based diet causes our body to store fat in order to protect our organs and arteries from the caustic acid. Other doctors and nutritionists believe it’s actually the acid-based diet that causes the fat storage.

By eating an 80% alkaline diet and avoiding high glycemic foods, you can get lose weight and get healthier at the same time. Low-glycemic carbohydrates are 55 or less on the glycemic index. Medium-glycemic carbohydrates are 56 to 69 and high-glycemic foods are 70 or more. Dr. Don Colbert, board certified in family practice and anti-aging medicine, recommends eating foods that are 50 or less on the glycemic index.

The high-glycemic, acidic, carbohydrates you must avoid are white potatoes, refined white flour, white rice, grain, bread (except for sprouted tortilla wraps), corn and corn products, all refined sugars such as corn syrup, maple syrup, molasses, and honey.

Glycemic Index of popular fruits and vegetables