Table 2.

Factors involved in glucose metabolism and their effects.

Harmful Effect/Higher Glycemic Response	Beneficial Effect/Lower Glycemic Response	Variable Effect
Carbohydrates: glycemic starch (refined carbohydrates)	Carbohydrates: non-glycemic starch (fiber)	Genetics
High glycemic index foods	Low glycemic index foods	Foods co-ingested with carbohydrates (proteins, fats)
High glycemic load eating patterns	Low/very low carbohydrate eating patterns	Food form
“Overcooked” starch	“Raw” starch
Intestinal dysbiosis	Gut microbiota richness and diversity