indicates the speed with which carbohydrates are digested, absorbed and metabolized, releasing glucose into the blood.
The Glycemic Index is a system that ranks foods based on the rate at which ingested food will increase blood sugar levels. This scale is relative to Glucose. A high glycemic index gives a rapid rise in blood sugar levels and a low glycemic index gives a slow increase in blood sugar levels.
(Glycemic Index Number; Glycemic Index Numbers; Glycemic Indices) - A numerical system of measuring the rate of blood glucose generation by a particular food item as compared to a reference item, such as glucose = 100. Foods with higher glycemic index numbers create greater blood sugar swings. These numbers do not correspond to calories or amounts of food intake but rather, depend on the rates of digestion and absorption of these food items.
A measure of how different foods affect blood glucose levels.
The glycemic index is a list measuring the rate at which your body absorbs the carbs found in a particular food. The faster the absorption, the quicker the rise in glucose and insulin levels (which trigger hunger and fat storage). Carbs like white bread, potatoes and rice are highest on the list, while meats, nuts, veggies and soy based products are lowest.
The glycemic index, or GI, measures the rate in which carbohydrates breakdown in an 'average' person's body, and the resulting effect on blood sugar levels. Low GI foods (measuring less than 55) are easier on the body because they produce a gradual rise in blood sugar. Foods ranking between 55 and 70 are intermediate GI foods. Foods with a high GI of 70+ cause blood sugar and insulin levels to spike quickly, which can be detrimental to your health. However, it must be noted that the body's response to the GI of any food can be affected by other conditions, such as: whether food is consumed on an empty stomach, whether foods are consumed alone or in combination with other foods, and how foods are combined together.
(GI) A quantifiable measure that reflects how quickly an ingested carbohydrate will trigger a rise in the circulating blood glucose level.
How much a particular food increases your blood sugar level after eating it. D E J K L M N P Q R S U V W X Y Z
A numerical value for a food or ingredient (consumed individually) indicating the extent to which it increases blood sugar levels (how quickly, how much, and for how long) compared with the effect of glucose or white bread (used as a standard).
A measure of the rate at which a carbohydrate will enter the bloodstream as glucose. Some simple sugars, such as table sugar, will enter the bloodstream slower than many complex carbohydrates, such as bread, rice, and potatoes. The faster a carbohydrate enters the bloodstream, the higher its glycemic index. The higher the glycemic index of a carbohydrate, the greater the increase in insulin levels. Fruits and vegetables tend to have a low glycemic index, whereas breads, pasta, grains, and starches tend to have a high glycemic index.
Rating of how fast a food is likely to raise your blood sugar and can be helpful for managing blood sugars.
The Glycemic Index (GI) ranks carbohydrate-rich food by the increase of blood sugar they cause during digestion. Generally, food with lower GI values are preferable, because they break more slowly into glucose.
the sugar level of a specific food. Foods with a high glycemic index create larger amounts of insulin in the body.
ranting system that denotes how quickly a food is converted into glucose in the blood stream. A lower glycemic index means a slower rate of absorption.
A classification proposed to quantify the relative blood glucose response to carbohydrate-containing foods. Operationally, it is the area under the curve for the increase in blood glucose after the ingestion of a set amount of carbohydrate in a food (e.g., 50 grams) during the 2-hour postprandial period relative to the same amount of carbohydrate from a reference food (white bread or glucose) tested in the same individual under the same conditions using the initial blood glucose concentration as a baseline.
A measure of the extent to which a food, as compared with pure glucose, raises the blood glucose concentration and elicits an insulin response.
It is the measure of how fast a particular carbohydrate (50 grams) is absorbed into the blood as sugar. The standard food used as a reference is either 50 grams of glucose or white bread. It is usually measured in percentage points. A carbohydrate with a GI of 100% turns into sugar just as fast as glucose. A carbohydrate with a GI of 200% turns into sugar twice as fast as glucose. GI does not take into account how much of that carbohydrate is in a particular serving size of a food.
A term used to describe a carbohydrate's ability to raise the blood sugar over a period of time after ingestion.
The glycemic index is a ranking of carbohydrates based on their immediate effect on blood glucose levels. It compares foods gram for gram of carbohydrate. Carbohydrates that breakdown quickly during digestion have the highest glycemic indexes, an example would be Maltodextrin. The blood glucose response is fast and high. Carbohydrates that breakdown slowly, releasing glucose gradually into the blood stream, have low glycemic indexes - and example would be whole grain barley or oats.
Glycemic Index is a ranking of carbohydrate containing foods based on how consumption affects blood glucose levels. A lower glycemic index indicates a smaller rise in blood glucose levels than a higher ranked food. Low GI = 55 or less Moderate = 55-69 High GI = 70 or above
measurement based on the amount of increase in blood glucose levels after eating a specific food
The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the rate at which they raise blood sugar levels after eating.
a measure of glucose-raising effects that carbohydrates have when consumed
The glycemic Index (GI) measures only the rise in blood sugar elicited by various foods and drinks. It is not like an index of factors like nutrient density or vitamin or fiber content. The GI can help you if you want to avoid a spike in blood sugar, and insulin. If measures how much a food affects your blood sugar.
A ranking given to foods to indicate how it affects blood sugar and insulin levels. The higher the value, the more quickly blood sugar and insulin levels will increase. However, you must consume an amount of the food that will give you 50 grams of carbohydrate in order to reach that level. Some foods, such as carrots, have a high GI (131), yet you would have to eat well over a pounds' worth to raise your blood sugar to that level. See Glycemic Load below for more details. Click here for a description of how the glycemic index is tested.
A measure of the extent to which a food raises the bloodsugar (glucose) level as compared with white bread, which has a GI of 100.
is a classification of carbohydrates on a scale from 0 to 100 according to the level to which they raise blood sugar levels after eating.
The glycemic index is a measure of how quickly individual foods will raise your body's blood sugar level.
Measurement of the rate of absorption of carbohydrates as compared to glucose. A low glycemic index food will cause much lower level of sugars in the blood stream which is desirable.
Measure of the extent to which a food raises the blood sugar level as compared to white bread, which has a GI of 100. The lower the number, the less insulin is released by your body.
The speed at which a food is able to increase a person's blood glucose levels is called the glycemic response. The glycemic response is influenced by many factors. Some factors may be the amount of food you eat, how the food is processed or the way the food is prepared. For example, pasta cooked "al dente" (firm) is absorbed more slowly than pasta that is overcooked. The ranking of different foods based on their glycemic response was first studied by Dr. David Jenkins and colleagues at St. Michael's Hospital (Toronto) who looked at the speed at which different foods affect blood glucose levels and compared the numbers to a slice of white bread. White bread is given the glycemic index value of 100. Foods that have a value less than 100 are converted into sugar more slowly than white bread. Foods that have a glycemic index value greater than 100 turn into sugar more quickly than white bread.
Applies to the amount of sugar in one's blood. The normal range is 70-110mg/100ml.
A measuring system to find the extent of which various foods raise the blood sugar level. The benchmark is white bread, which has a GI of 100. The higher the score, the greater the extents of blood sugar raise. E.g. Dextrose scores 138 (HIGH) whereas fructose 31 (LOW).
a system that ranks carbohydrate-containing foods by their short-term effect on blood sugar.
Different foods are measured by their glycemic index in accordance with how speedily they raise the body's blood sugar levels.
an index expressing the effects of various foods on the rate and amount of increase in blood glucose levels.
A measure of how much your blood glucose increases in the two or three hours after eating. See: http://www.glycemicindex.com find all NHC pages containing: glycemic index
a ranking of carbohydrate-containing foods, based on the food's effect on blood glucose compared with a standard reference food.
Glycemic index (also glycaemic index, GI) is a ranking system for carbohydrates based on their effect on blood glucose levels in the first two hours. It compares carbohydrates gram for gram in individual foods, providing a numerical, evidence-based index of postprandial (post-meal) glycemia. The concept was invented by Dr.