"a measure of the effects of carbohydrates in food on blood sugar levels. It estimates how much each gram of available carbohydrate (total carbohydrate minus fiber) in a food raises a person's blood glucose level following consumption of the food, relative to consumption of glucose.[1] Glucose has a glycemic index of 100, by definition, and other foods have a lower glycemic index."
Wiki-pedia further explains that:
"Foods with carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream tend to have a high GI; foods with carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, tend to have a low GI."Here's what I find amazing
There is no way to measure the Glycemic Index without actually physically testing it on humans. In other words, there is no combination of nutritional information or mathematical problem that you can calculate to arrive at the Glycemic Index... without... going to the studies and see what the nutritional scientists have observed.
Here are a couple of books found on kindle... here's why I LOVE kindle... because you can have the kindle app on your phone or tablet.. and that means you can carry this book where-ever you would carry your phone.. Here are my picks.
GI values can be interpreted intuitively as percentages on an absolute scale and are commonly interpreted as follows:
| Classification | GI range | Examples |
|---|---|---|
| Low GI | 55 or less | most fruits and vegetables; legumes; some whole, intact grains; nuts; tagatose; fructose; kidney beans; beets; chickpeas |
| Medium GI | 56–69 | whole wheat products, pita bread, basmati rice, grapes, sucrose, raisins, pumpernickel bread, cranberry juice, regular ice cream |
| High GI | 70 and above | white bread, most white rices, corn flakes, extruded breakfast cereals, glucose, maltose, maltodextrins,white potato, pretzels |
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