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When starchy foods like potatoes are cooked and then cooled, some of the starch changes to a form called resistant starch. Resistant starch is digested more slowly than regular starch, meaning the glucose released into the bloodstream is less rapid and less intense, leading to a milder rise in blood sugar. White beans, being a type of legume, are low on the glycemic index and high in protein and fibre, which can help to slow down the absorption of sugar into the bloodstream. Cucumbers and onions
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