How sweet it is: Certain carbohydrates can replace sugar and starch in many foods to help lower your glycemic response.
WHILE most people consider their weight, their blood pressure or their running time when they think about their health, one important parameter is often overlooked: their glycemic response. The glycemic response is used as a way to classify foods based on their potential to in_crease blood glucose (blood sugar), as the glycemic response is the measure of the impact of a particular food on blood sugar. Foods with faster rates of digestion and absorption of carbohydrates cause blood sugar levels to increase more quickly than those with lower glycemic response, when glucose is released slowly into blood.