What is the effect of glucomannan's gelling capability on blood glucose levels following a meal?
Answer
It slows down the rate at which carbohydrates are broken down and absorbed, creating a gradual glucose release.
The formation of a thick gel by glucomannan in the digestive tract physically interferes with the process of carbohydrate digestion and absorption in the small intestine. By creating a physical impediment, the rate at which glucose is released into the bloodstream is slowed down considerably. This results in a slower, more gradual entry of glucose, which prevents the sharp post-meal blood sugar spikes and reduces the strain placed on the body's insulin response system over time.
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