Since 1981 the classification by the glycemic index '(GI) by David Jenkins, one has accurate data on the rate of release of glucose from food into the blood: the higher the GI, the higher the food has sugars. This classification challenges many received ideas! Do you know for example that the potato in the oven, considered a slow sugar (starch) has a GI of 95% while the lemon, once considered him a fast sugar has a GI of 15%!
The problem comes mostly from industrial practices that process food for products that sell better. Thus the food industry provides us with more flour, white preparations ready, purees dehydrated quick-cooking rice ... You are told for example that some breakfast cereals are good because they are complete. In fact, before arriving in the form of petals blown into your bowl, the seeds are crushed, heated, sprayed, so much so that the result has little to do with the starting material. Yet it is this material that shows you the nutritional information on packaging. Thus the cornflakes have a GI of 85% although 83% are composed of starch to sugar very little ... the famous cereal make you lose weight become real bombs glucose.
Similarly a fruit juice-based orange juice concentrate which is added sugar, water, dyes, flavorings and preservatives gives the illusion of healthy eating while n ' has nothing to do with real orange juice. And the same will help you understand why cooked fats are more harmful than the fat in its natural state or why cooking potatoes are much better than grilling in general.

Finally, to get fit, eat a maximum of fresh, natural and organic because your body is configured as one of your ancestors over millions of years been used as roots, tubers, plants, fruit with the bark or skin, all that is more natural ...