Which preparation method for sweet potatoes generally results in a lower Glycemic Index (GI) compared to baking?
Answer
Boiling
The impact of preparation on the Glycemic Index (GI) of sweet potatoes is significant, as the GI measures the speed at which a food elevates blood sugar levels. The text specifies that boiling generally results in a lower GI when contrasted with baking. This difference is attributed to the physical changes occurring during boiling; it seems to gelatinize the starch present in the sweet potato in a manner that inherently slows down the subsequent digestion process and the resulting absorption of glucose into the bloodstream. For individuals actively managing their blood sugar balance, choosing boiling or steaming over baking or roasting allows for a more sustained release of energy rather than a rapid spike in glucose levels.
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