If you've been reading That's Fit for a while, you probably already know about Glycemic Index and good carbs vs. bad carbs. If you don't know anything about GI, here's a brief synopsis: each food has a glycemic index, which accounts for the impact it has on your blood glucose level. High GI foods (bad carbs, like white bread and sugary stuff) cause your glucose to spike and the drop dramatically, reulsting in an energy crash and renewed hunger not long after eating. Low GI foods (good carbs, like whole grains) cause your blood glucose levels to rise to a reasonable level and steaily drop off over the next few hours, keeping you full for a good period of time.

Because we all understand things better when we see it in pictures, FitBuff has posted this graph of what high and low GI foods look like in to your energy levels. As you can see, the high GI foods cause your energy levels to drop dramatically, where as low GI foods are more consistent. Check out the original post for more detailed information on timing your carbs.

I totally notice this good-carb/bad-carb phenomenon whenever I give in to my chocolate cravings at lunch -- by mid-afternoon, I feel like I've hit a brick wall of fatigue. Do you have the same experience?