Insulin is a hormone secreted by the pancreas. When we eat, our blood sugar level will rise. The pancreas secretes insulin and stores the blood sugar needed by the body in the liver or muscle, and the excess blood sugar is converted into fat for storage. The amount of insulin will affect the body's absorption of calories. Choosing food with low GI value can reduce insulin secretion and prevent the generation of heat and the formation of fat. If the blood sugar level rises to a lower level in a short time, insulin secretion will decrease. Otherwise, too much insulin will cause body function. If you change the calories you eat into fat, your body will naturally get fat. Refers to the percentage value of the food area containing 50g carbohydrate under the 2-hour postprandial blood glucose curve and the glucose observable area under the 2-hour postprandial blood glucose curve. This is the relative ability to improve the blood sugar rate when different foods contain the same carbohydrate.

The key point of losing weight with low GI is to inhibit insulin secretion in the body. Insulin is secreted by the pancreas and sends blood sugar to the liver or muscle to form glycogen, which is converted into energy. Energy is consumed by metabolism, and the rest is accumulated in the form of fat cells. People with low energy consumption accumulate too much fat, which leads to obesity. Generally speaking, foods with a GI greater than 75 are high GI foods, and foods with a GI of 55 are low GI foods. Foods with high GI are digested quickly and absorbed well after entering the intestine, and glucose can enter the blood quickly, so it is prone to hypertension and hyperglycemia.

Foods with low GI stay in the intestine for a long time, release slowly, and feel full easily. When glucose enters the blood, the peak value is low, the postprandial blood glucose reaction is less, and the required insulin is correspondingly reduced. Therefore, hyperglycemia can be prevented and effectively controlled. Finally, the goal of losing weight was achieved. Bean food is rich in protein, which is the source of high-quality plant protein and can replace the intake of animal protein such as fish. Soybean contains many phytonutrients isoflavones, which have good antioxidant effect. In addition, the GI value of soybean is also very low, which can play a role in losing weight.

The fat content of soybean varies from variety to variety. Soybean contains about 18% fat, which can be used as edible oil raw material, while other soybeans only contain about 1% fat. Soybean fat is mostly composed of unsaturated fatty acids, with low solubility and easy digestion. Rich in flax heritage and lecithin, it is a high-quality fat choice. In order to stabilize insulin secretion, dietary fiber is also an important factor, especially water-soluble dietary fiber. If this fiber slowly passes through the gastrointestinal tract, it can slow down the absorption of sugar and inhibit the rise of blood sugar. At the same time, eating foods with low GI value and high fiber can double the effect of inhibiting the rise of blood sugar. And eating enough dietary fiber can also improve satiety, and the daily demand for dietary fiber is about 25 grams.