Insulin is known as the storage hormone.
Oversimplified: When we eat, our blood sugar goes up, in response, our insulin levels go up, and drive the energy into our cells as we must not have energy floating around our blood stream too long.
If we eat too much, too often, our bodies become less sensitive to insulin and it has to work harder to get the shit into our cells.
So the body releases more insulin. Over time, our bodies can become more and more insulin resistant, and worse and worse at controlling our blood sugar levels.
This leads to energy crashes, pre-diabetes, type II diabetes and then a whole lot of bad stuff.
If our insulin levels never drop we are always in storage mode and never have time to access our fat stores. If you can't do that, you can't lose fat and tone up. Plus, you'll feel terrible unless you eat carbs every few hours. Not good.
Being insulin sensitive is one of the main things you can do to reverse this, control your body fat levels and hopefully to ensure long term health.
It’s mainly carbs. But not only carbs.
Carbohydrates spike your insulin the most.
Protein spikes your insulin a fair amount if consumed with carbs, but contrary to what we used to think, hardly at all in the absence of carbs.
Fat only spikes your insulin a very small amount.
How any individual person handles carbohydrate is a matter of individual sensitivity, lifestyle and timing of meals.
But it's not all about carbs. There is a theory that it's taking in carbs with fat that does the most damage to us. The fat enters the cells first and then they are less sensitive to the insulin trying to put the sugar in there.
This may be why some higher carb, lower fat diets fair better than the standard western diet.
So, this leaves you with a decision to make...