Glycemic Index Chart (dealing with carbs)

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Foods that are low on the glycemic index have carbohydrates that convert more gradually into glucose reserves based on how they are digested and synthesized by the body. In addition to the need to use fat for energy cause by this, fewer glucose reserves in the body decrease the demand of insulin by the body which in turn gives better long-term control of glucose reserves resulting in an even greater use of energy from fat loss.

The downloadable chart and full article are at this link:
http://www.freewebs.com/freehelptools/fat.htm