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What is the Glycemic Index?

First Developed by Dr. David Jenkins, a professor of nutritional sciences at the University of Toronto, the glycemic index ranks carbohydrate-containing foods based on their effects on the blood glucose, sugar, levels. The index measures how much your blood glucose rises after you eat a specific food; the higher the index, the greater the blood glucose response. Glycemic index value of pure glucose, as a reference food, is 100. All other foods are then given a number relative to it.


Foods that have a lower Glycemic Index, or GI, cause only small fluctuations in blood sugar levels or insulin levels reducing the risk of coronary heart disease and diabetes in the long term and helping the body to maintain a healthy weight.

Glycemic Index Range
Carbs-containing foods, based on their GI rank, are categorized into three groups, Low, Medium and High GI Foods:
Glycemic Index Range
      55 or less           56 - 69            70 or more
o Low GI foods are foods with a GI less than 55.

o Medium GI foods are foods with a GI between 55 and 69.

o High GI foods are foods with a GI greater than 70.


See also:
Glycemic Load - Easy Low GI Diet - Easy GI Diet - Low GI Food List - GI Food Table - High GI Foods List - Glycemic Index Value of Foods -
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