However, nutrition experts warn that this is an incomplete concept and can affect the effectiveness of blood sugar control if applied incorrectly.
The GI index is used to assess the rate at which carbohydrate-containing foods increase blood sugar after consumption. Foods with low GI are often absorbed slower, contributing to limiting rapid blood sugar spikes after meals. However, this index does not reflect the amount of food used in each serving.
In fact, some foods have low GI but still contain a significant amount of carbohydrates. If consumed too much, the total amount of sugar absorbed into the body can still cause blood sugar to rise. Therefore, only paying attention to the GI index and ignoring the diet is one of the common mistakes of many people.
In addition, food processing can also affect the GI index. Finely ground, overcooked, or processed foods often have faster absorption rates than foods that retain their original structure. Combining fiber, protein, and healthy fats in one meal also helps slow down the absorption of sugar into the blood.
Experts recommend that people who need to control blood sugar should not be too dependent on a single nutritional index. A balanced diet needs to be built on many factors such as appropriate diet, choosing low-processed foods and maintaining a healthy lifestyle.
Regular eating, combined with regular exercise and periodic blood sugar monitoring are still important measures to help maintain health and prevent metabolic diseases in the long term.
