Hormonal
Adopting a low glycaemic index (GI) diet improves metabolic parameters in individuals with insulin resistance or type 2 diabetes, including lowered HbA1c, improved glucose tolerance, and reduced insulin resistance.
To manage blood sugar and insulin resistance, prioritize foods with a low glycaemic index (GI). This includes legumes, pasta, sourdough bread, and barley. These foods release glucose slowly, reducing insulin spikes. Be aware that common staples like white bread and potatoes have high GIs, so look for specific low-GI alternatives or processing methods (like high-amylose grains) when possible.
Accumulating data indicate that a diet characterized by low glycaemic-index (GI) foods not only improves certain metabolic ramifications of insulin resistance, but also reduces insulin resistance per se.
Why this rating
The paper cites multiple semi-long-term studies, prospective epidemiological data, and direct measurements of insulin sensitivity.
Source
Low glycaemic-index foods
Inger Björck et al. · British Journal Of Nutrition · 2000
DOI 10.1017/s0007114500001094
More from this paper
- Low-GI breakfasts can produce a 'second-meal effect' that significantly reduces post-prandial glycaemia and insulinaemia at a subsequent lunch, provided the breakfast induces a prolonged absorptive phase.Good
- Milk products have a low glycaemic index (GI) but a high insulinaemic index (II), meaning they elicit an insulin response similar to white bread despite low blood glucose impact.Moderate
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