On the other hand, if the blood sugar level rises only slightly, the food in question is considered to have a low glycemic index. For more information on this subject, visit the Glycemic Index page. It has since been proven that the complexity of a carbohydrate has no influence whatsoever on the speed at which glucose is released and assimilated by the body. The glycemic peak of carbohydrates, no matter what their origin, is always felt 20 to 25 minutes after being ingested on an empty stomach. Michel Montignac discusses this subject in great detail in several of his works.
Good carbohydrates are foods that have a low glycemic index.
Good carbohydrates include all whole cereals, whole-grain rice and many legumes such as lentils, peas and beans. Large amounts of insulin are therefore secreted to counter this effect. Bad carbohydrates are all foods that have a glycemic index higher than 50. The glycemic index table provides a list of mainstream foods that fall under this category. The industrial processing and packaging of certain foods can also contribute to raising their glycemic index.