Introduction
Carbohydrates play a key role in athletic performance – particularly as an energy source. Carbohydrate, in the form of glucose,
does not only fuel active skeletal muscle, but it is also a metabolic fuel for nerve cells and red blood (1). Elite athletes
and exercise physiologists do not solely view carbohydrates as a fuel source, but also study the effects that carbohydrates
have on physique/body composition. Because of advances in nutritional biochemistry, it has been learned that various types
of carbohydrates affect the body differently. Amazingly, some types of carbohydrates are preferentially converted to fat,
raise blood glucose levels to high physiologic levels, and are linked to health problems such as diabetes, obesity, cancer, etc.
(2,3,6,9). Other types of carbohydrates, such as disaccharides and polysaccharides, are not converted to fat easily and are not
considered to be deterrents to good health. Relative to dietary carbohydrate, this article will discuss the differences between
the glycemic index and the glycemic load. Because of its practical application relative to food intake, professionals in the human
performance industry should consider the glycemic load of a food when designing meals, planning recovery nutrition,
and creating specialized diets to enhance body composition.

The Glycemic Index
The glycemic index was developed by researchers from the University of Toronto approximately thirty years ago, and was
primarily used as a tool for diabetics looking to control their blood glucose (blood sugar) levels (7). Today, many other nondiabetic
individuals are also using this index as a way to choose foods to eat for health, weight loss and performance. Relative
to weight loss, several scientific studies have been conducted with the primary intervention being the glycemic index values
of various diets (4,10,11). Specifically, the glycemic index is a numerical ranking of carbohydrate-containing foods based on
their potential to raise blood sugar levels. Carbohydrates that are high on the glycemic index (>70) are quickly digested and
absorbed. These carbohydrates tend to cause a rapid rise in blood glucose and in most cases a quick rise in insulin. Conversely,
carbohydrates that are low on the glycemic index (~55 and below) are more slowly absorbed and subsequently cause
a relatively small increase in blood sugar and insulin. Hence, the glycemic index allows an individual to indirectly estimate
both blood glucose and insulin levels which is not only important for diabetics, but is also important for anyone looking to
control body weight or when determining what type of carbohydrates to ingest prior to and following exercise bouts.

Determining the Glycemic Index of a Food
Researchers measure out a portion of food that contains 50 grams of carbohydrate. For instance, 4 slices of bread, 1 1/4 cups
of rice, 1 1/2 pounds of carrots, and 2 medium apples each contains about 50 grams of available carbohydrate. A food is fed
to a group of test subjects and their blood sugar responses are measured. The test subjects’ blood sugar response to the food
is then compared with their response to eating 50 grams (about 3 tablespoons) of pure glucose. To illustrate this point, oatmeal
will be used as an example. Oatmeal on average is approximately 49 on the glycemic index. When plain oatmeal that
contains 50 grams of carbohydrate is eaten, it will produce an increase in blood sugar approximately 49% of that obtained
when the same amount (i.e. 50 grams) of straight glucose is consumed.

Foods That Have a High Glycemic Index
Generally speaking, foods that rank high on the glycemic index include products made from finely ground flours like bread
and baked goods; processed breakfast cereals (Corn Flakes®); candy (i.e., jelly beans), and baked, mashed, and French fried
potatoes (5). Foods that rank lower on the glycemic index include most vegetables and fruits; sweet potatoes; legumes; minimally
processed whole grains such as thick-cut oatmeal, oat bran, barley, pasta; and dairy products (5).

Glycemic Index vs. Glycemic Load
The glycemic index is not the only tool that can be used to determine the blood glucose response to a particular food item.
The glycemic load uses the glycemic index as well as the actual amount of carbohydrate (i.e. the serving size) to determine
the overall effect that a carbohydrate-containing food has on blood sugar and subsequent insulin values. As mentioned
earlier, the glycemic index compares different food sources that contain carbohydrates of the same quantity (i.e. 50 grams of
glucose is compared to 50 grams of carbohydrate in oatmeal). However, this is not always practical or realistic because many
foods are not consumed in 50 gram (1.76 ounces) portions. The glycemic load is calculated by multiplying the amount of
carbohydrate in a given serving of food by the glycemic index of that same food and then dividing that number by 100.
For example, a boiled potato has a glycemic index of ~101 and a Mars® candy bar has a glycemic index of ~65. However,
the average serving size of a baked potato is about 150 grams (5.3 oz) and contains 17 grams of carbohydrate. Conversely,
a Mars® candy bar serving size is only 60 grams (2.1 oz) but contains 40 grams of carbohydrate. The boiled potato has a
glycemic load of 17, while the Mars bar is 26. Thus, even though the potato has a higher glycemic index, the Mars® candy
bar has a greater effect on blood glucose than the potato even though the size of the Mars® candy bar is less than half that of
the potato. Dr. Jeukendrup, a respected sports nutrition researcher, reports that foods with a glycemic load of > 20 are high,
11-19 are medium, and < 10 are low (8). The following table lists some common foods with their corresponding glycemic
index and glycemic loads.

Conclusion
While both the glycemic index and the glycemic load provide information relative to the impact that carbohydrates have on
the blood sugar and subsequent insulin response, the glycemic load is a more practical scale for reasons mentioned above.
It is also important to realize that both glycemic index and glycemic load only refer to the food eaten alone. When fat or
protein from other foods are added to a meal containing carbohydrates, the total impact of either score goes down. In conclusion,
since carbohydrate intake and its effects on the blood glucose/insulin response are important for the hard training
athlete, one should consider utilizing the glycemic load to assist in making carbohydrate food choices.

References

Bill Campbell, PhD, CSCS

What are Triglycerides?

Triglycerides are the form in which most fat exists within the body. Triglycerides in the blood are derived from fats eaten in foods or are made in the body from other sources like carbohydrates. Triglycerides can accumulate on the walls of the arteries and contribute to buildup of atherosclerotic plaque.  Elevated blood triglycerides are involved in the deadly Metabolic Syndrome that pre-disposes individuals to Type 2 Diabetes and it is related to Vascular Complications.

Triglycerides are the major constituent of "Abdominal Fat".  Excess blood triglycerides induce an accumulation of undesired body fat ( especially in the visceral Abdominal Region). Abdominal obesity is a major risk factor for heart attack, stroke, dementia, and a host of chronic inflammatory diseases.

The American Heart Association website says triglycerides levels up to 100 MG/DL are safe, but Optimal fasting triglycerides are UNDER 100 MG/DL of blood. More recent studies are suggesting that fasting triglycerides should be even lower.

source: life extension study on Tocotrenols

Human chorionic gonadotrophin, or hCG, is a hormone found in the urine of pregnant women. There are many speculated benefits associated with the use of HCG such as weight loss.  However, the medical community does agree that there are some benefits to hCG in the treatment of certain conditions, including infertility and various problems related to hormones.

HCG is a water soluble hormone produced by the placenta. It is found in the urine of pregnant women, primarily during the first trimester of pregnancy. It is part of a class of glycoprotein hormones, which include FSH (follicle stimulating hormones), TSH (thyroid stimulating hormones) and LH (luteinizing hormones). It contains both alpha and beta amino acids.

HCG can help to increase an infertile woman's chances of becoming pregnant, and it can help women suffering from irregular menstrual cycles. It also aids in the production of testosterone and sperm. Finally, male children who are born with cryptorchidism (an abnormality in the testes present at birth) are aided by hCG.

More than 50 years ago Dr. A. T. W. Simeons became interested in how a pregnant woman could lose weight during pregnancy and still deliver a healthy baby. While researching this occurrence he found that the hormone Human Chorionic Gonadotrophin (hCG) to be responsible. This hormone is produced by the body in abundance during pregnancy, causing the mothers adipose fat to liquefy in levels more than sufficient to supply her bloodstream with nutrition around the clock to ensure the proper development of her unborn child.

Taking his research further, Dr Simeons studied the effects of hCG on weight loss. During his studies, it was noticed that when small doses of hCG were administered, without a diet and without weight loss, changes in body measurements occurred, hips and waist became smaller. At first it was thought that this was due to redistribution of water. Later it was established that it was adipose tissue fat that was on the move.

One pound of body fat stores upwards of 2000 calories. Once body fat is made fluid, nutrition can be released to the bloodstream, reducing hunger, and waste flushed from the system. Calories provided on an even consistent level improves metabolism. With diet, women were shown to lose weight at a rate of ½ to ¾ pounds per day and men at a rate of ½ to 1½ pounds per day.

Due to lack of proven results and the government action, hCG injections lost popularity until they were revived in 2007 by Kevin Trudeau claiming that hCG injections were the cure to obesity and that the American Medical Association, FDA and other medical groups were part of a conspiracy to suppress the truth.

While shedding extra pounds helps to improve the overall health of a person on the hCG diet, additional benefits noted with hCG injections are normalized cholesterol levels, normalized thyroid gland and to balanced hormones while rebuilding the adrenal glands.

People that have arthritis, osteo arthritis, joint problems, cartilages damage or cervical problems experience a relief of pain and an overall improvement to the quality of life.
 

More than 50 years ago Dr. A. T. W. Simeons became interested in how a pregnant woman could lose weight during pregnancy and still deliver a healthy baby. While researching this occurrence he found that the hormone Human Chorionic Gonadotrophin (hCG) to be responsible. This hormone is produced by the body in abundance during pregnancy, causing the mothers adipose fat to liquefy in levels more than sufficient to supply her bloodstream with nutrition around the clock to ensure the proper development of her unborn child.

Taking his research further, Dr Simeons studied the effects of hCG on weight loss. During his studies, it was noticed that when small doses of hCG were administered, without a diet and without weight loss, changes in body measurements occurred, hips and waist became smaller. At first it was thought that this was due to redistribution of water. Later it was established that it was adipose tissue fat that was on the move.

One pound of body fat stores upwards of 2000 calories. Once body fat is made fluid, nutrition can be released to the bloodstream, reducing hunger, and waste flushed from the system. Calories provided on an even consistent level improves metabolism. With diet, women were shown to lose weight at a rate of ½ to ¾ pounds per day and men at a rate of ½ to 1½ pounds per day.

HCG allows a person to live more on their stored fat than on what they eat. It triggers the body to provide a constant flow of "food" received from the fat that your body is breaking down and using. That means burning 3500 to 4000 calories of stored fat and losing 1 to 2 pounds a day!

The effects of hCG to the hormones’ interaction with the hypothalamus gland, which, among other things, helps to control the set point for weight.  hCG helps break down deeply stored fatty tissues and evacuates them via the kidneys so that the body can utilize the calories released from the fatty stores.

Without hCG to assist you during a low calorie diet, your body will begin to deplete 50% fat and 50% muscle.  This results in lowering your resting metabolic rate "RMR."  This means that if you lose muscle you also lose metabolism. For each pound of muscle that your body loses, you also lose about 50 calories in metabolism.

While shedding extra pounds helps to improve the overall health of a person on the hCG diet, additional benefits noted with hCG injections are normalized cholesterol levels, normalized thyroid gland and to balanced hormones while rebuilding the adrenal glands.