Low Glycemic
Definition
Low glycemic foods are those that cause a slower, more gradual rise in blood sugar levels compared to high glycemic foods. They are often recommended for better blood sugar management.
Scientific / Technical Definition
Low glycemic foods are classified based on the glycemic index (GI), which measures how quickly a carbohydrate-containing food raises blood glucose levels. Foods with a low GI (usually 55 or less) result in a slow release of glucose into the bloodstream, thus helping maintain steady blood sugar levels.
Benefits
- Helps maintain stable blood sugar levels.
- Reduces risk of insulin spikes and crashes.
- May aid in weight management by promoting satiety.
- Potentially lowers the risk of developing type 2 diabetes.
- Supports sustained energy levels throughout the day.
Examples
- Oatmeal
- Lentils
- Beans
- Whole grain bread
- Sweet potatoes
- Most fruits and non-starchy vegetables
Additional Information
- effects: Choosing low glycemic foods can help manage blood sugar levels in individuals with diabetes, improve cholesterol levels, and support overall heart health.
References
Last updated: 10/19/2024