GI (blood sugar index) reflects the rate at which food increases blood sugar, while GL (blood sugar load) indicates the actual level of impact based on both the quality and amount of food consumed. In other words, high GI means rapidly increasing blood sugar; high GL indicates that total intake also causes significant increase in blood sugar.
Among the popular food groups, the most easily underestimated are dishes made from sticky rice. This type of food is rich in amylopectin, is flexible and easily melted when cooked. Dishes such as sticky rice cakes, banh troi or sticky rice filling in banh u, after steaming or boiling, are often quickly broken down by digestive enzymes, causing glucose to be released faster, thereby causing blood sugar to increase sharply after eating.
Another important factor is the soft, flexible texture of these starchy dishes, which makes it easy for eaters to eat quickly, eat a lot but do not feel full for a long time. This increases GL, a particularly disadvantageous factor for people with diabetes. The habit of "eating fast + eating a lot" repeated regularly, especially at breakfast or dinner, can cause the body to face many consequences.
Post-eating blood sugar easily rises and fluctuates strongly. Many people have normal hunger blood sugar but exceed the threshold 2 hours after eating. This fluctuation increases pressure on the blood vessel wall, and clinically, doctors are often concerned about larger fluctuations than a simple high index.
In addition, the pancreas also has to work overloaded. When blood sugar increases frequently after eating, the body is forced to secrete more insulin. In the long run, the function of beta pancreatic cells decreases, making blood sugar control increasingly difficult and more dependent on drugs.
