The problem is that several studies show that energy intake is agnostic to fluctuations in insulin and glucose levels. What we have noticed is that the disintegration of food dictated by its structure has a much more prominent role to play in energy intake and obesity. Foods that seem to rapidly disintegrate in our Gastrointestinal tract seem to favor a positive energy intake whereas foods with complex nutrient structures seem to favor a negative energy intake or normalization of an individual's weight.
Structural factors in food also seem to supersede several other biomarkers such as influences of satiety hormones(GLP-1, PYY, etc), general factors such as energy and nutrient density, and the role of macronutrient differences and diet composition. If anything, these biomarkers and diet variants are downstream consequences of the structural disintegration of foods.
Factoring in this discussion, it is important to note that the architecture of food plays a critical role in the impact of food and its influence on the body. This would require an understanding of how food rather than diet works. Sadly, the Carbohydrate Insulin Model primarily substantiates the disintegration kinetics of carbohydrate-heavy foods while proteins, fats, micronutrients, and non-nutritive components do play an active role in how food breaks down and impacts the body.
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