The carb craze, just when will it end? Years ago, carbs were an essential part of a well-balanced, if athletic, diet. Olympic gold medal runners would eat massive pasta dinners the night before a big road race, swimmers would carbo-load before meets, and everyday people went as far as taking carb-rich nutritional supplements to get them through a workout or two. BUT, then came along diets with strange names, like Zone and Atkins, all claiming that carbs will cause you to gain weight. Soon, people were avoiding carbs like the plague and instead opting for extra sides of bacon. The madness ensued for quite some time, until the masses finally came around to the concept of "good" carbs and "bad" carbs, something that people with diabetes have long since been aware of.

But, there's some new evidence to suggest that not only are "good" carbs (i.e. carbs that are not high on the glycemic index) easier on blood sugar, but they may also lead to weight loss. The prevailing thought behind this assertion is actually quite simple: It takes longer to digest low GI foods, which therefore causes you to feel more full for a longer period of time, and also requires the burning of more calories to complete the digestion process.

In a related study, now published in the Archives of Internal Medicine, 129 overweight and obese people followed one of four reduced-calorie diets for 12 weeks. Two of the diets were high in carbs and two were high in protein, and of each of these two groups, one followed a low GI carb diet. The results? All groups lost weight (chalked up to the reduced-calorie diet itself), but the low GI diets lost nearly two times as much body fat.