What is the Glycemic index and how is it calculated?
The glycemic index or GI is how we describe this difference, ranking carbohydrate (sugars and starches) according to their effect on blood glucose levels. Carbohydrates that break down quickly during digestion have high GI values. Carbohydrates that break down slowly, releasing glucose gradually into the blood stream, have low GI values. Scientists have now found that carbohydrate foods with a high GI cause spikes in glucose levels whereas low GI foods tend to cause gentle rises. Understanding the GI of foods helps you choose both the right amount of carbohydrate and the right type of carbohydrate for your long-term health and wellbeing.
