How do glycemic index and total carb content of foods interact when it comes to post meal blood sugar spikes? Let’s say I eat a bowl of white rice vs two bowls of oatmeal. Assuming rice and oatmeal have the same amount of carbs per serving would my blood sugar spike more with oatmeal because I ate two bowls? Or is the sugar response with oatmeal always going to be “better” because it has a lower glycemic index?
or more concisely
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The glycemic index (GI) and total carbohydrate content of foods affect post-meal blood sugar levels. The GI measures how quickly a food raises blood sugar, while the total carbohydrate content determines the amount of glucose that will be released into the bloodstream. Foods with a high GI, such as white rice, cause rapid blood sugar spikes, while foods with a low GI, like oatmeal, release glucose gradually, preventing large spikes. However, the total carbohydrate content also affects blood sugar levels - if you consume more carbohydrates, you will have a higher overall blood sugar response, regardless of the food’s GI. Other factors such as fiber, fat, and protein in a food also affect glucose absorption. Both the GI and total carbohydrate content must be considered to evaluate their impact on blood sugar levels.
Total meal
Food quality
Animal and plant nutrients
These matter far more. Especially in the big picture. Of course, if you’re unhealthy, GI index, etc may be a consideration. But assuming you’re not eating carbs on their own, these things don’t matter as much.