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Dr. David Ludwig of Harvard did a very good study looking at the effect of glycemic index on real world outcomes.

And what he did was he took a group of participants and gave them three different types of breakfast, a low carb breakfast, which was a vegetable omelet, which was about 40% carbohydrates, a medium glycemic index breakfast, which was 64% carbohydrates, and these were steel cut oats.

And steel cut oats are cut in a way that preserves a lot of the original structure.

And therefore, because it's a little bit more hard to digest, gets absorbed a little bit slower than the high glycemic index breakfast, which was instant oats.

The total glucose effect can be measured by adding up the area under this curve, and that's the total effect that you're expected to see of this food on how much glucose you're going to take in.

And when you compare the high versus the low, you see almost four times the effect, which is expected.

But what's a shock is that when you compare the high versus medium, which remember is the same food and the same number of carbohydrates, You have almost double the effect on the glucose area under the curve, or AUC.

You can look at glucagon, which is almost the opposite of insulin in the way that when insulin is trying to force glucose into cells, glucagon tells you to take the energy back out.