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Almond flour cookies are often considered a healthier alternative to traditional cookies for people with diabetes. They contain lower amounts of carbohydrates and have a different impact on blood sugar levels. Understanding their glycemic effects can help diabetics make informed dietary choices.
Glycemic Index of Almond Flour Cookies
The glycemic index (GI) measures how quickly a food raises blood sugar levels. Almond flour has a low GI, typically around 0-20, which means it causes a slower increase in blood glucose. Cookies made with almond flour tend to have a lower GI compared to those made with wheat flour. However, the overall GI of the cookie depends on additional ingredients such as sweeteners and fillers.
Impact on Blood Sugar Levels
Almond flour’s low carbohydrate content results in a reduced impact on blood sugar levels. Consuming almond flour cookies may lead to a more gradual rise in blood glucose, which is beneficial for managing diabetes. However, portion size and added ingredients like sugar or chocolate can influence the glycemic response.
Factors Affecting Glycemic Response
Several factors can affect how almond flour cookies influence blood sugar levels:
- Sweeteners used: Natural sweeteners like stevia have minimal impact, while sugar increases glycemic response.
- Additional ingredients: fillers or high-carb add-ins can raise the overall GI.
- Portion size: Larger servings can lead to higher blood sugar spikes.