Low-glycemic foods are typically characterized by which of the following traits?

Low-glycemic foods are characterized by being minimally processed and high in fiber. This trait plays a crucial role in how these foods impact blood sugar levels. Foods that are high in fiber tend to be digested more slowly, which helps to moderate blood sugar spikes and maintain a stable energy level. Minimally processed foods, such as whole grains, legumes, fruits, and vegetables, typically have a lower glycemic index compared to highly processed foods that often contain refined sugars and carbohydrates. This makes them a healthier choice for individuals looking to manage their weight and improve metabolic health.

Other characteristics, such as being high in sugars or refined carbohydrates, very low in protein and fats, or high in sodium and preservatives, do not align with the definition of low-glycemic foods and can lead to spikes in blood sugar, which can be detrimental to weight management and overall health.