Sam Schleiger, tells us."They are digested and absorbed more slowly by the body, leading to a gradual and steady release of glucose into the bloodstream. This slow and steady release helps maintain more stable blood sugar levels compared to high-glycemic foods that cause rapid spikes and drops in blood sugar."
She adds,"Low-glycemic foods typically have a glycemic index value of 55 or less on a scale of 0 to 100. The glycemic index ranks carbohydrates based on how quickly they raise blood sugar levels. Foods with a low GI are usually rich in fiber, protein, and healthy fats, which contribute to their slower digestion and absorption.""Non-starchy vegetables: Broccoli, spinach, kale, cauliflower, bell peppers,Whole grains: Oats, quinoa, brown rice, barley, whole wheat bread, etc.
Source: Healthcare Press (healthcarepress.net)
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