lowglycemicindex
The low-glycemic index (low-GI) diet emphasizes foods that cause a slower and more gradual rise in blood glucose levels compared to high-glycemic foods. The glycemic index (GI) is a ranking system that measures how quickly carbohydrates in a food are converted into glucose in the bloodstream, typically on a scale from 0 to 100, with pure glucose serving as the reference point (GI = 100). Foods with a low GI (generally considered under 55) are digested and absorbed more slowly, promoting steady energy levels and reducing spikes in blood sugar.
Low-GI foods are often rich in fiber, healthy fats, and complex carbohydrates, which help slow digestion and
The low-GI diet is often recommended for individuals managing type 2 diabetes, as it helps maintain stable
While the low-GI diet has benefits, it is not without considerations. Some low-GI foods, such as processed