Glycemic index

Glycemic index For many years it has been shown that not all carbohydrate sources have the same effect on blood sugar levels (if consumed by itself). Thus, different foods with the same amount of carbohydrates can lead to a completely different increase in blood sugar levels. This differential effect is called “glycemic index” and divides the food regarding to their effect on blood sugar levels. Here, glucose serves as the reference value and is assumed to be 100. If one plots the course of the blood sugar levels in a diagram, then the GI defines the area under the curve of the blood sugar values. A GI of 50 means … Continue reading Glycemic index