The ability of a food item to raise the blood sugar is measured in terms of glycemic index (GI). Glycemic index is ranking that refers to how much the carbohydrate in a particular food will affect your blood glucose level.
High GI Foods: Foods with refined carbohydrates, that breakdown rapidly, such as white bread, white rice and some sports drinks. It breaks down rapidly, which means that after eating or drinking, the sugar in your blood rises quickly to high levels.
Low GI Foods: Foods with complex carbohydrates that breakdown more slowly, such as whole grains, vegetables and beans, have a lower GI, so have less of an impact on the sugar levels in your blood. The GI range is 0 to 100, with 100 being the most rapidly absorbed carbohydrates and 0 the slowest.
Glycemic Index
- Low: 55 or less
- Medium: 56 to 69
- High: 70 or more
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