“Low-glycemic” refers to foods that have a low glycemic index (GI)—a measure of how quickly a food raises your blood sugar levels after eating.
Here's a breakdown:
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The glycemic index is a scale from 0 to 100.
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High-GI foods (70 and above) cause a rapid spike in blood sugar.
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Medium-GI foods (56–69) cause a moderate increase.
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Low-GI foods (55 and below) cause a slower, more gradual rise in blood sugar.
Examples of low-glycemic foods:
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Most non-starchy vegetables (like spinach, broccoli)
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Whole grains (like quinoa, barley)
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Legumes (beans, lentils)
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Certain fruits (like apples, berries, cherries)
Why it matters:
Low-glycemic foods are often recommended for:
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Better blood sugar control (especially for people with diabetes)
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Longer-lasting energy
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Improved satiety (they keep you full longer)
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Balanced insulin response