A lower glycemic index is known to produce what type of insulin response?

A lower glycemic index (GI) indicates that a carbohydrate source leads to a slower and more gradual release of glucose into the bloodstream compared to high-GI foods. This slow release is crucial in managing insulin responses. When carbohydrates with a low GI are consumed, they cause a more controlled increase in blood sugar levels, which in turn triggers a more measured insulin release from the pancreas. This is beneficial for maintaining steady energy levels and avoiding the peaks and troughs associated with high-glycemic foods.

In comparison, high-GI foods can result in rapid glucose spikes that prompt a quick surge of insulin, leading to potentially erratic energy levels and, over time, could contribute to insulin resistance. Therefore, foods with a lower glycemic index are associated with a slower insulin response, providing a more stable approach to energy management and metabolic health.