The glycemic index, a.k.a. the GI, is one of the most important determinants in choosing your food, more specifically your carbohydrates. The GI is a simple measurement of how quickly a carbohydrate or sugar is absorbed into the bloodstream. Foods with a “high GI” are absorbed quickly and result in a large spike in energy and insulin levels, followed by a sharp decrease in blood sugar and a subsequent fall in energy levels. This can then depress the metabolism and increase the appetite. “Low GI” foods are more stable sugars, absorbing slowly and providing long term energy sources that keep the metabolism elevated. This includes milk, yogurt, soy products, apples, pears, blueberries, plums, oranges, grapes, bananas (not overly ripened), grapefruit, oatmeal, brown rice, whole wheat spaghetti and egg fettuccine, whole-wheat pasta, bran cereal, barley, bulgur, basmati, Kashi and other whole grains, beans, peas (especially chick and black-eyed), lentils, whole corn, sweet potatoes and yams. Stay away from foods with a high GI, which include juices, candies, breads, pastas, cereals, bagels, scones, biscotti and most foods that taste “sweet” in your mouth. Also avoid processed and packaged foods as much as possible because they are likely to include artificial sweeteners (which have a similar effect as sugar), as well as simple and refined sugars. Keep your eye on the nutrition label for ingredients like sucrose, maltose, dextrose, fructose, galactose, glucose, arabinose, ribose, xylose, deoxyribose, lactose and other fake names for sugars. Even “healthy” juice and many health food or supplement products will need to be avoided if they contain high levels of sugar, especially high fructose corn syrup. Gain the ability to identify the GI of all the foods in your diet and your energy levels will stabilize, your mental focus will improve and your metabolism will soar.