The glycemic index measures how fast and how much blood sugar rises after consuming carbohydrates. High GI foods provide quick energy, while low GI foods keep blood sugar steady and provide longer-lasting energy. It is important for diabetics and weight loss programs.
The glycemic index (GI) is a method of measuring blood sugar levels with respect to carbohydrate consumption. It measures not only how much your blood sugar rises, but also how fast. Foods that contain carbohydrates are measured on a scale of 1 to 100, giving each food its own value.
If someone needs to quickly raise their blood sugar, such as an athlete running a sprint, they would want to eat foods with a high glycemic index. These foods provide a quick burst of energy, which is essential for an athlete. For most people, low value foods are the best choice for keeping blood sugar levels steady for long periods of time.
Foods with a high rating are those that are easily digested, but leave the eater feeling hungry and lethargic soon after. Examples include white bread, pasta, and white rice. These are the same foods that many nutritionists often refer to as “bad carbs.”
Foods with a low reading fill the dining room, but slowly and steadily raise blood sugar. This gives the dining room a longer feeling of being full and a more continuous energy. These foods also contain carbohydrates, but they are considered “good carbohydrates,” like those found in many fruits, vegetables, and whole grains.
The glycemic index is an important tool used in the treatment of people with diabetes and in weight loss programs. A low value meal makes a person feel full longer and stay satisfied longer, making them less likely to overeat. For diabetics, the traditional way to control blood sugar was by counting carbohydrates. However, by better understanding how the body breaks down carbohydrates, nutritionists have been able to design diabetic diets that focus on those foods with a lower glycemic value.
Protect your devices with Threat Protection by NordVPN
