I’ve been reading about it please?
The GI index is just a way of working out how the food will affect your blood glucose level. High GI foods will cause a rapid rise in blood sugars and the drop afterwards. Low GI foods cause blood glucose levels to go up more slowly as they are absorbed and broken down slowly so they are better for diabetics. This type of food is things like most fruit and veg, wholegrain foods etc.
The GI index is just a way of working out how the food will affect your blood glucose level. High GI foods will cause a rapid rise in blood sugars and the drop afterwards. Low GI foods cause blood glucose levels to go up more slowly as they are absorbed and broken down slowly so they are better for diabetics. This type of food is things like most fruit and veg, wholegrain foods etc.
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Retired nurse/diabetic
Sticking to low GI foods, which release sugar and energy more slowly helps diabetes to be much better controlled with consistently lower blood sugars.
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GP for more years than I care to remember
The glycemic index (GI) is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers–the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A list of carbohydrates with their glycemic values is shown below. A GI is 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low.
The glycemic load (GL) is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar. It doesn’t tell you how much of that carbohydrate is in a serving of a particular food. You need to know both things to understand a food’s effect on blood sugar. That is where glycemic load comes in. The carbohydrate in watermelon, for example, has a high GI. But there isn’t a lot of it, so watermelon’s glycemic load is relatively low. A GL of 20 or more is high, a GL of 11 to 19 inclusive is medium, and a GL of 10 or less is low.
Foods that have a low GL almost always have a low GI. Foods with an intermediate or high GL range from very low to very high GI.
Both GI and GL are listed here. The GI is of foods based on the glucose index–where glucose is set to equal 100. The other is the glycemic load, which is the glycemic index divided by 100 multiplied by its available carbohydrate content (i.e. carbohydrates minus fiber) in grams. (The "Serve size (g)" column is the serving size in grams for calculating the glycemic load; for simplicity of presentation I have left out an intermediate column that shows the available carbohydrates in the stated serving sizes.) Take, watermelon as an example of calculating glycemic load. Its glycemic index is pretty high, about 72. According to the calculations by the people at the University of Sydney’s Human Nutrition Unit, in a serving of 120 grams it has 6 grams of available carbohydrate per serving, so its glycemic load is pretty low, 72/100*6=4.32, rounded to 4.
This is the best site on the web:http://www.mendosa.com/gilists.htm
Tin
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