Dictionary
Glycemic index (GI)
A glycemic index indicates the rate of glucose utilization from a particular food. Glucose is thought to have a glycemic index of 100. Many factors affect the glycemic index, such as fibre content, preparation process, cooking time, and the like. GI food cannot be taken as the sole factor affecting a glycemic response. Because glucose absorption rate into the blood also affects the total amount of digestion in the stomach. For practice, this means that from foods with a lower GI, the body can…