Eli5: if sugar found in natural fruits doesnt get absorbed quickly by bloodstream due to fiber, then why not companies incorporate fiber to their chocolate so it doesnt spike our blood sugar?
In: Biology
FYI – it doesn’t have to be fiber. I’ve found that protein works best at decreasing the intensity of the glucose spike (so the spike is prolonged but shorter). Fat also works. When I had gestational diabetes I was taking my blood glucose at 1 and 2 hour intervals after meals. My experience was that I could eat a little ice cream without my blood glucose getting too high if I also added 10-15 nuts with it. But yeah, no company is going to care about decreasing the glycemic index of their sugary product.
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