Weight Loss and the Glycemic Index
By Donovan Baldwin
Okay, the first couple of paragraphs might sound slightly complicated, but it gets easier after that. Bear with me.
By definition, the glycemic index (sometimes abbreviated GI) is a way of ranking carbohydrates based on the short-term or immediate effect they have on your blood glucose level. When carbohydrates break down rapidly they are given a higher glycemic index than those that break down more slowly. Those with a high GI are digested more rapidly and encourage a rapid increase in blood glucose while those with a low GI are digested more slowly and release glucose into the blood stream more gradually.
The glycemic index of a food is expressed as a number. This number can be arrived at a couple of different ways, but in all cases, some food, often glucose itself, is considered to be 100. In some cases, researchers may assign another food a value of 100 so that they can compare a particular diet to that particular food…perhaps a food that is a staple in the diet being examined.
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