I'm not a scientist, and not an expert. However, I'm surprised at the lack of awareness among some MN parents about the GI index and the effect carbs have on the body. Lowering sugar isn't 'cutting out food groups'. Which food group would it cut out? Cereal, sweets, cakes, biscuits, bread, pasta.... they're hardly nutritiously dense. What are you losing on the nutrition front by cutting those?
Berries are low carb, avocadoes, green veg, fish, nuts, meat, eggs, olives, olive oil, cheese, baby sweetcorn.... Then there's a whole range of food with a medium carb count that don't spike insulin too.
I am a scientist. And i have studied enough metabolic biochemistry to know that the low carb pseudoscience often posted here is ill informed and misinterpreted.
Insulin and blood sugar “spikes” don’t happen in the way people think they do. It is not that simple, and there are millions of regulatory reaction going on that keep your blood sugar stable. Exercise will cause glucose to be released into the bloodstream. All food will cause insulin release. Sugar is all equal. Low GI simply means that the gi tract takes longer to digest that food and release the energy.
Carbs are essential to provide energy. More so in children because they need it for growth. There are “better” carbs- the ones that are digested more slowly and/or are in combination with fibre and other nutritional value.
Cutting out bread, pasta, cakes etc you lose on the carb front. Those carbs that are easential for growth. Cut them out and you could cause serious issues for growth, concentration and learning, as the brain runs off glucose.
Like i said, metabolism is fucking complicated and i think it would need a lifetime of study to understand. Not just a bit of googling.
Go and google krebs cycle- how cells use and produce energy.