This is a similar issue concerning the whole simple vs complex carb myth.
Typically foods that have a high glycemic index have a relatively low to zero fat content which causes your body to digest high GI foods faster.
High-GI ‘carbohydrates’ (sugars), simple or complex, are digested far more quickly than we can burn them for energy, whereupon our bodies convert them into fat and store them as fat—leaving us hungry, even though we are gaining weight!
Then, we get a transient dopamine rush and subsequent serotonin high
before our blood sugar crashes, but that decreases over time as we get
fatter—meaning that we are chemically as well as metabolically
addicted to sugar (‘carbohydrates’).
The benefits of eating low GI foods or high GI foods with the appropriate amount of fats relative to weight loss for anyone, including diabetics, include:
- More satisfaction from the meals you do eat, decreasing the risk of overeating due to lingering hunger from foods that merely spike blood sugar and leave you wanting more, which indirectly aids in weight loss if you're counting calories or partaking in targeted dieting for weight loss or weight control
- Demotes food cravings
- Decreased risk to develop insulin-resistance and diabetic symptoms and conditions
- If you're already diabetic then low GI foods help control already unstable blood sugar levels and high blood pressure