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Glycemic Index (GI)


Glycemic Index (GI) is a 0 to 100 scale for rating the amount of blood glucose generated by a particular food item as compared to a reference item. The higher the glycemic index of a food, the more it causes your blood sugar levels to spike when you eat it.

The GI does not correspond to calories or amount of food intake, but rather depends on the rates of digestion and absorption of sugars contained in food items. Glucose has a GI of 100, meaning it enters the bloodstream immediately; this is the reference point against which other foods are compared.

Recent studies from Harvard have shown that excessive intake of high-GI foods is strongly related to an increased risk of diabetes, coronary heart disease, and obesity.

Low-GI foods, on the other hand, have been proven to have extensive health benefits, including weight control and improvement of blood glucose and lipid levels.

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