What is the primary effect of consuming low GI foods?

Consuming low glycemic index (GI) foods primarily leads to a slower rate of digestion and absorption, which results in a gradual release of glucose into the bloodstream. This slow increase in blood glucose levels helps maintain more stable insulin levels compared to high GI foods, which can cause rapid spikes. The slower digestion is beneficial for overall metabolic health because it helps the body manage blood sugar levels more effectively, reducing the risk of insulin resistance over time.

Additionally, foods with a low GI often contain higher amounts of fiber, which further contributes to their slower digestion and can aid in satiety, helping individuals manage their overall dietary intake more effectively. This slower glucose release supports prolonged energy levels and helps in preventing hunger pangs, making it easier for individuals to maintain a healthy diet.