New Research Reveals Why Diets Never Work
We are all made to believe that some foods are fattening and some aren’t. While this is true, in terms of weight loss, things might be a little different. According to a ground-breaking research from Weizmann Institute in Tel Aviv, people’s bodies react very differently to the same foods.
This may be why some people stay stubbornly heavy however healthily they eat, while others can consume all sorts of junk food without getting fat. For instance, it turns out that some people can eat croissants without a problem, and yet they needed to go very easy on apricots; others were fine - and even lost weight - eating ice cream as part of their diet, but tomatoes were bad news.
Why is this so?
The key is, according to the researchers, is blood sugar, specifically the different effect a food can have on the blood sugar levels of different people. The food we eat is broken down by our body into sugar, which is released into the bloodstream. After eating, there is a slight spike in our blood sugar levels, known as post-prandial glucose response (PPGR). While this is normal, large and regular spikes can lead to weight gain and even raise your risk of developing diabetes.
Why Most Diets Don’t Work
’Clinicians believe diets fail because people don’t follow instructions properly. But now it seems likely the problem is many people have been getting advice that was wrong for them.’ said co-author Dr Eran Elinav, an immunologist.
For the study, known as the Personalised Nutrition Project, the researchers collected an impressive amount of data about the minute-by-minute effect of food on the blood sugar levels of 800 volunteers. Each volunteer was monitored with an unobtrusive hi-tech device, about the size of a watch that was taped to their stomachs to measure the changes in their blood sugar, round the clock, for a week.
The scientists compared this data against the detailed daily food and activity diaries all the volunteers kept to discover which foods pushed up their blood glucose level or had little or no effect.
’Many of the volunteers discovered they responded very differently to foods with the same GI,’ explains Dr Elinav. For instance, the response of four different volunteers to a daily slice of bread varied widely.
’And two participants had completely opposite responses to a banana and a cookie: the glucose response of one shot up with a cookie but stayed flat after a banana, and vice versa.’
Their ground-breaking findings were published in the prestigious journal Cell.
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