The theory is that the body takes longer to digest the "complex" than it does the "simple". Turns out both are converted almost instantly into glucose by the liver ~ there really is no lag time ~ so that means eating starch is as bad as eating sugar, and it doesn't matter what kind, or how much just as long as the human body can digest the stuff.
The trick is in the fiber ~ which consists of cellulose and other non-digestible sugars. The higher the percentage of fiber, the lower the glycemic index, and the slower the digestion rate for the digestible sugars in the food.
17 common fruits and vegetables have reasonably low glycemic index levels. That's all I eat in quantity (other than vast quantities of oils, fats and meat).
The diabetic organizations in Australia usually have the most up to date information on the what the glycemic index means.
17 common fruits and vegetables
My husband has diabetes. Would you mind sharing the 17 items that you favor?
Thanks in advance.
Jane