The Effects Of Low Glycemic Index Foods

May 1, 1994

A study from the University of Toronto in Ontario, Canada, indicates that slower rates of carbohydrate absorption might have advantages in reducing after-meal high blood sugars.

Foods high in viscous fiber show slower rates of digestion and absorption and may be called low glycemic index foods. Certain small-intestinal effects of low glycemic index carbohydrates may be mimicked by eating smaller meals more often. Increased meal frequency reduces after meal insulin and glucose responses in type 2 diabetes. Increased meal frequency may also slow small-intestinal absorption. Published in the March, 1994 issue of the American Journal of Clinical Nutrition.

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Categories: Blood Sugar, Diabetes, Diets, Food, Glycemic Index & Carb Counting, Insulin, Nutrition Research, Type 2 Issues

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