Why do black beans maintain a low Glycemic Index (GI) when compared to refined carbohydrates like white bread?
Answer
The high fiber and protein matrix surrounding the carbohydrates requires slow dismantling by digestive enzymes.
The low Glycemic Index classification for black beans stems from their complex structural matrix. Carbohydrates are enveloped within a matrix composed heavily of fiber and protein. For the body to access these carbohydrates and convert them into blood glucose, digestive enzymes must work sequentially and slowly to break down this protective structure. This protracted breakdown process ensures that glucose enters the system gradually over an extended period, preventing the sharp post-meal blood sugar surge characteristic of foods lacking this buffering mechanism.
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