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How chemistry this balances out is the unknown. "It's a bitch of a question," says Marc Hellerstein, a nutritional biochemist at the University of California, Berkeley, "maybe the great public health nutrition question of our era." The other worrisome aspect of the carbohydrate trade-off is the possibility that, for some individuals, at least, it might actually be easier to gain weight on low-fat/high-carbohydrate regimens than on higher fat diets. One of the many factors that influence hunger is the chemistry glycemic index, which measures how fast carbohydrates are broken down into simple sugars and moved into chemistry the bloodstream. Foods with the highest glycemic index are simple sugars and processed grain products like pasta and white rice, which cause a rapid rise in blood sugar after a meal.
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