As a sweet tooth, I don’t believe in leaving out desserts, just choosing the ones that are better for me (and my blood sugar levels). I’ve learned that the key is choosing dessert recipes with the right sweeteners, especially those that are low on the glycemic index scale.
What is the glycemic index only? It’s effectively a scoring system that rates foods based on their potential impact on the blood sugar response – how much glucose gets into the bloodstream and how quickly. A food that releases sugar quickly and causes a dramatic spike in blood sugar would score high on the scale, while a food that causes a more steady and overall lower flow of sugar in the blood scores lower. In general, foods with a score of 55 or less are considered a low GI, while anything over 70 is considered high.
While any candy will cause some spike in blood sugar levels, choosing strategic recipes (like these five) can mean you can enjoy your dessert knowing that your body’s response will not be quite as dramatic – which is good for your health :
