Submitted by Anonymous (not verified) on Fri, 08/04/2017 - 13:04
Glycemic index is the measure of how fast a food raises blood glucose. The rates at which different foods raise blood sugar levels are ranked in comparison with the absorption of 50 grams of pure glucose. Pure glucose is used as a reference food and has a GI value of 100. The three GI ratings are low with a value of fifty-five or lower. From fifty-five to sixty-nine is considered medium. Seventy and above is high on the glycemic index scale. Foods with a low GI value are the preferred choice. They’re slowly digested and absorbed, causing a slower and smaller rise in blood sugar levels.
