The primary source of energy in the human body is

A. Choosing foods with a lower glycemic index may be a way to improve my eating: lower-GI foods tend to raise blood glucose more slowly and can be one tool to improve glycemic responses when used with attention to portion size and overall diet.
B. Glycemic index is the amount of refined sugar in foods: GI measures how quickly a carbohydrate-containing food raises blood glucose compared with a reference (not simply the amount of refined sugar).
C. Glycemic index can tell me if a food is good or bad: GI is one attribute (rate of glucose response); it doesn't classify a food as wholly "good" or "bad" because nutrient density, portion size, fiber, and overall context matter.
D. Low GI foods do not stimulate the release of insulin: low-GI foods still stimulate insulin release, just typically less rapidly or to a lesser peak than high-GI foods.

A. I will include whole grains, fruits, and vegetables in my diet: whole grains, fruits and vegetables provide complex carbohydrates and fiber that help steady blood glucose and support overall health.
B. I will limit my carbohydrate intake to 10 grams per day: This is unsafe for most people -10 g/day is extremely low (near-starvation/therapeutic ketogenic levels) and will not meet energy needs.
C. I will avoid all carbohydrates to lose weight: eliminating all carbs is unnecessary and may cause nutrient deficiencies and poor glycemic control; balance and quality of carbs matter.
D. I will consume sugary snacks and beverages for quick energy: sugary snacks cause rapid glucose spikes and are not recommended for sustained energy or good glucose control.