What is Glycemic Index? - Carbohydrates and Glucose
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The Glycemic Index (GI) is the scientifically proven way of ranking carbohydrates in foods according to how they affect your blood glucose (sugar) levels. It’s a way of differentiating between the carbohydrates we eat and how our body uses them.
Carbohydrates are one of the best sources of energy for your body, benefiting your brain, muscles and most other vital organs.
Most people don’t eat too much carbohydrate. In fact, most people eat the wrong kind of carbohydrate. And that’s where GI comes in – it’s about recognising the “Smart Carbs™”
Not all carbohydrates are created equal
Carbohydrates with a low GI (55 or less) will make your blood glucose rise slowly and fall gently over a longer time. Carbohydrates with a high GI (70 or more) are digested quickly causing your blood glucose levels to surge and then crash.
Research has shown that we eat too many high GI foods and not enough low GI foods. The bottom line is that the average GI of our diet is often too high, putting us at risk of developing significant health problems.
Published by Glycemic Index Limited
www.gisymbol.com
