>> Fruit almost always has plenty of fiber in it to modulate sugar absorption > but do we have sufficient sources to back it? It's not an assumption, it's a w

>> Fruit almost always has plenty of fiber in it to modulate sugar absorption > but do we have sufficient sources to back it? It's not an assumption, it's a well known fact that adding fat or fiber[2] to a high GI food will decrease it's GI. Conversely removing fiber increases it. For example brown rice(50) has a lower GI than white rice(72). The spike/crash in blood sugar from high GI foods is likely to cause carb craving and is linked to obesity/diabetes. [1] https://academic.oup.com/jn/article/136/10/2506/4746688 https://academic.oup.com/jn/article/136/10/2506/4746688 [2] https://www.webmd.com/diabetes/guide/understanding-carbohydrates-fiber https://www.webmd.com/diabetes/guide/understanding-carbohydr...