Our blood sugar levels look a bit like a roller coaster with ups and downs over the course of a day. The highs that follow meals, drop to lows later on. Extreme spikes - ups and downs - are not healthy for the body’s tissues.
Low GI foods are foods that get converted into sugar slowly by our bodies, reducing the risk of sudden and dangerous spikes in blood sugar. Low GI foods help reduce the risk of diabetes, obesity, and cholesterol for all family members. And they are highly recommended for diabetics and pre-diabetics.
The technical measure for the rate at which our body breaks down carbs and releases them in our blood as sugar is called as Glycemic Index (GI). Foods with a GI below 55 are Low-GI Foods.