Why are split peas considered a low-impact carbohydrate choice leading to blood sugar stability?
They have a low glycemic index ($ ext{GI}$), causing carbohydrates to release slowly into the bloodstream.
Split peas are recognized for contributing to stable blood sugar levels primarily due to their low glycemic index ($ ext{GI}$). Foods with a low $ ext{GI}$ indicate that their contained carbohydrates are digested and absorbed slowly, resulting in a gradual, sustained rise in blood glucose rather than a rapid surge. This slow-release characteristic is attributed to the synergistic effect of both their high fiber content and their substantial protein content, both of which naturally delay the rate at which the stomach empties its contents into the small intestine for sugar absorption. This controlled release helps prevent the energy crashes associated with sharp blood sugar spikes and supports long-term metabolic health.
