Glycemic Index
of Foods - GI Value of Food
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| Carbohydrates Information | Count Carbs in Food | ||
Glycemic Index (GI) for Blood Glucose ControlWhat is the Glycemic Index?The glycemic index, invented in 1981 by David Jenkins and Thomas Wolever of the University of Toronto, is a new system for classifying carbohydrate-containing foods, according to how fast they raise blood-glucose levels inside the body. In simple terms, a food with a higher glycemic value raises blood glucose faster and is less beneficial to blood-sugar control than a food which scores lower. (Note: "blood-glucose" and "blood-sugar" are interchangeable here.) For a list of Glycemic Index values for all basic foods and drinks, click: GI in CarbsGlycemic Index Replaces Simple and Complex CarbsThe glycemic index method of classifying carbohydrates according to their effect on blood-glucose, replaces the older method of classifying carbohydrates according to their chemical structure of either "simple" or "complex" carbohydrates. The Glycemic Index ScaleThe glycemic index consists of a scale from 1 to 100, indicating the rate at which 50 grams of carbohydrate in a particular food is absorbed into the bloodstream as blood-sugar. Glucose itself is used as the main reference point and is rated 100. See also: How Glycemic Index is Measured High, Intermediate and Low Glycemic Index FoodsThe glycemic index separates carb-containing foods into three general categories: (1) High Glycemic Index Foods (GI 70+), that cause a rapid rise in blood-glucose levels. (2) Intermediate Glycemic Index Foods (GI 55-69) causing a medium rise in blood-glucose. (3) Low Glycemic Index Foods (GI 54 or less), causing a slower rise in blood-sugar. Uses of Glycemic Index - Diabetes and Weight ControlAlthough the glycemic index was invented originally to help diabetes patients manage their blood-sugar levels, dietitians and weight experts now use it as a tool to treat obesity, reduce cravings and appetite swings, and improve eating habits. Another important carbohydrate rating tool is the Glycemic Load which rates the glycemic value of food serving sizes. GI Diets Better Than Low Carb DietsAccording to clinical trials, GI diet programs provide an excellent dietary approach for people who want to reduce weight. By advocating the consumption of carbohydrate-rich foods with a low GI-value, and the avoidance of refined carbs, GI diet programs provide dieters with the best of all worlds - better blood glucose control and a highly nutritious eating plan. The health advantages of a low GI diet plan are one reason why it has superceded the low carb diet as the most popular weight loss plan. |
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Table 1. Glycemic Index Values For All Food Types |
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Carbs-Information.com provides general information about the glycemic index (GI), glycemic load (GL), low GI diets, GI value for all food groups, health problems of high blood glucose including metabolic disorders such as pre-diabetes, impaired glucose tolerance, insulin resistance, hyperinsulinism as well as type 1 and type 2 diabetes. But no information is intended as a substitute for medical advice. Copyright 2003-2018. |