Is a way to measure or compare probable reactions on blood sugars by carbohydrates
Carbohydrates are taken in by diet and are digested
Glucose is then taken up into the blood stream
Some carbohydrates are rapidly digested while others occur more slowly
The concept is based on first the digestion of a 50 grams of carbohydrate, then 2 hours must pass, then there is a response change in blood glucose.
The lower the number equals the lower the Glycemic Index
Classifications:
- High Glycemic Index
- Medium Glycemic Index
- Low Glycemic Index
High Glycemic Index: 70 and over
- Very fast rate of:
. Breakdown
. Digestion
. Absorption
- Is very helpful following exercise with someone who is diabetic
- When hypoglycemia is present – High GI are preferable
- May risk the individuals to obesity and susceptible to diabetes
Typical foods are:
- White bread
- Corn flakes
- Croissants
- Baked potato
- Watermelon
- Cereals
- others
Medium Glycemic Index: 56-69
- Milder rate of:
. Breakdown
. Digestion
. Absorption
Typical foods are:
- Table Sugar
- Whole Wheat
- Sweet potato
- White rices
- others
Low Glycemic Index: 55 or less
- Slower rate of:
. Breakdown
. Digestion
. Absorption
- Causes a lower “insulin demand”
- Improved maintenance of blood sugar control
- Potential decrease in lipid found in blood
- Possible increase in ability to remove wastes from carbohydrates
Typical foods are:
- Fish
- Meat
- Eggs
- Brown rice
- Grainy breads
- Grainy pastas
- Most fruit
- Most vegetables [not: potatoes or watermelon
***This theory or idea was firts seen at the University of Toronto by Dr. David J. Jenkins and several colleagues
