Month: June 2014

Glycemic Index The glycemic index (GI) is the rate at which blood sugar increases after intake of carbohydrates. The speed is expressed in percentage by taking glucose as the reference point (100%). A glycemic index of 50 indicates that the food raises the blood sugar examined with a speed that is half that of glucose. This value is influenced primarily by the quality of carbohydrates; in general, the more simple and refined they are, more the glycemic index increases. However, there are exceptions; for example, experimental studies have shown that some polymers of glucose are absorbed more rapidly than...