Probably the best definition requires you to actively test your glucose levels after eating. Look to identify foods that spike then drop your numbers. But I kno

Probably the best definition requires you to actively test your glucose levels after eating. Look to identify foods that spike then drop your numbers. But I know things like white rice and white flour really leave me high and dry quickly. I also try to pick foods that have relatively few, whole food type ingredients. So once we’re talking dozens of ingredients with chemical names instead of easily identifiable names. You’re right, it’s not obvious.