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How the Glycemic Index Works

The Glycemic Index is recognized by the World Health Organization and it measures the quality of carbohydrates and their impact on your blood sugar levels. Carbohydrates that break down slowly, encouraging stable blood sugar levels, rate well or "low" on the Glycemic Index, versus those that rate higher because they break down too quickly and cause your insulin levels to spike and your body to store fat while also leaving you hungry soon after a meal. It's the difference between "good" carbs and "bad" carbs.

Based on this information, we centered the new Ready-To-Eat Program around these low glycemic, good carbs, plus we added optimal amounts of protein and fiber to our foods. It's the first prepared foods program that totally integrates low glycemic index carbohydrates into a meal plan that is also low in fat. It's the best of both worlds, low fat AND good carbs, and this unique combination helps support stable blood sugar levels and helps reduce cravings between meals.