GI Food Guide
Details About GI Food Values on the Glycemic Index
Diet & Weight Control - My Low GI Diet - Food Energy - Guide to Carbs - How Carbs Digested
How Carbs Affect Blood Sugar - How Carbs Affect Insulin - Health Risks of Excessive Insulin
Low Carb Weight Loss Plans - Guide to Glycemic Index (GI) - Details - How GI is Measured
What Determines GI Value - Guide to Glycemic Load - GI of Meals - How to Reduce GI of Meals
Low GI Foods - How Much Carbohydrate Do We Need - Which is Best: Low Carb or Low GI Diet
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Details of Glycemic Index (GI)


The glycemic index uses a scale from 1 to 100, which indicates the rate at which 50 grams of carbohydrate in a particular food is absorbed into the bloodstream as blood-sugar. The main reference food (rated 100) is glucose.




WEIGHT LOSS GI Rating Categories

The glycemic index divides carbohydrate foods into three categories:

(1) High GI Foods (GI value 70+).
These foods cause a rapid rise in blood-sugar levels.

(2) Intermediate GI Foods (GI value 55-69).
These lead to a medium rise in blood-sugar.

(3) Low GI Foods (GI value 54 or less).
These lead to a slow rise in blood-glucose.

WEIGHT LOSS GI Food Testing is Ongoing

Not all foods have been given a GI value, although most food-types are covered. However, due to the way GI is measured using volunteer subjects, results can vary, so GI values for some specific foods are not yet uniformly established.

WEIGHT LOSS GI - Diabetes and Weight Control

Although the glycemic index was first designed to assist diabetes patients manage their blood-sugar levels, dietitians and weight experts now use it as a tool to help treat obesity, food cravings and appetite swings, and improve eating habits.

WEIGHT LOSS Glycemic Load

Both the type AND quantity of carbohydrate in our food influence the rise in blood glucose. But the glycemic index only rates a standard 50 gram serving size of digestible carbohydrate in a particular food, which may not be appropriate for all foods. For example, foods whose serving size contains only a small amount of carbohydrate may in practice be better for blood sugar control than foods whose normal serving size contains a large amount of carbs. Therefore, to provide a more meaningful GI-rating system, researchers at Harvard University invented the term Glycemic Load, which applies the glycemic index to normal food serving sizes.

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