Whenever you eat carbohydrates or sugar, your glycemia, or blood sugar level, goes up. How much and how quickly your blood sugar rises depends on the type of sugar ingested and insulin of course.
Developed in the early 1980s to help diabetics make wise food choices, the glycemic index concept has given rise to a new way of classifying carbohydrates.
Gone is the old terminology of fast and slow sugars. Now it’s all about the glycemic index (GI).
All carbohydrates are now classified on a scale of 1 to 100, 100 being the glycemic index of glucose.
A high-GI sugar has a strong hyperglycemiating effect and vice-versa.
Virtually all weight-loss diets are now based on the GI concept, which I think is entirely logical...
Developed in the early 1980s to help diabetics make wise food choices, the glycemic index concept has given rise to a new way of classifying carbohydrates.
Gone is the old terminology of fast and slow sugars. Now it’s all about the glycemic index (GI).
All carbohydrates are now classified on a scale of 1 to 100, 100 being the glycemic index of glucose.
A high-GI sugar has a strong hyperglycemiating effect and vice-versa.
Virtually all weight-loss diets are now based on the GI concept, which I think is entirely logical...
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