The GI explained
The GI (Glycemic Index) explained
The GI is a physiologically based measure of the effect carbohydrates have on blood glucose levels.
It provides an easy and delicious way to eat a healthy diet and, at the same time, control fluctuations in blood glucose.
After testing hundreds of foods around the world, scientists have now found that foods with a low GI will have less of an effect on blood glucose levels than foods with a high GI.
❏ Carbohydrates that break down rapidly during digestion, releasing glucose quickly into the bloodstream, have a high GI.
❏ Carbohydrates that break down slowly, releasing glucose gradually into the bloodstream, have a low GI.
The rate of carbohydrate digestion has important implications for everybody. For most people, foods with a low GI have advantages over those with a high GI.
❏ Improve blood glucose control
❏ Increase satiety, as they are more filling and satisfying and reduce appetite
❏ Facilitate weight loss
❏ Improve blood fat profiles
❏ Reduce risks of developing diabetes, heart disease, and certain types of cancer