glycemic index


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Related to glycemic index: Glycemic load

gly·ce·mic index

 (glī-sē′mĭk)
n.
A numerical index given to a carbohydrate-rich food that is based on the average increase in blood glucose levels occurring after the food is eaten.

[From glycemia, presence of glucose in the blood : glyc(o)- + -em(ia) + -ic.]
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"The expanded GRAS status of Taiyo's Sunfiber offers an advantage for manufactures to create foods with mass-market appeal that address consumer health concerns, such as increased fibre intake, improved digestive health, mineral absorption and a lower glycemic index," said Scott Smith, Vice President, Taiyo International, Inc.
Although the glycemic index (GI) has been around for about 20 years, initially intended as a tool for diabetics, it has been embraced by many food manufacturers since 2003 as a way to give a marketing edge to health or diet products--particularly in the aftermath of the low-carb, Atkins phenomenon.
The glycemic index, first popularized in the late 1970s and early 1980s, is an attempt to rate food products containing carbohydrates on the effect they have on blood sugar levels.
The theory behind glycemic index is simple: As blood sugar rises after eating carbohydrates, insulin--secreted by the pancreas to metabolize sugar--rises in response.
They were divided into quintiles for each of five measurements of carbohydrate quality: Glycemic index (the degree to which an average gram of carbohydrate increases blood glucose, compared with white bread); glycemic load (a measure of both glycemic index and carbohydrate quantity); total fiber consumed; insoluble fiber intake; and soluble fiber intake.
With ever recipe being accompanied by a complete nutritional analysis (including carbs, proteins, and glycemic index data), the dishes range from Blueberry-Vanilla Breakfast Yogurt; Tuna-Stuffed Tomatoes; Curried Pork; and Moroccan Lamb Kebabs; to Sauteed Mushroom Enchiladas; Ham Steaks with Sweet Mustard Sauce; Lightning Chicken Stew; and Almond Chocolate Parfaits.
The glycemic index uses a scale where glucose equals 100, the highest score.
Potatoes, rice, and white bread rank high on what is known as the glycemic index, which is basically designed to reflect the postprandial (after eating) glucose response to foods.
However, half of the animals received carbohydrates with a low glycemic index (GO, which signifies foods that digest slowly.
The athletes would do well to stay away from high-sugar foods as well as foods very high in the glycemic index. It's wise to avoid excess high blood sugar and foods high in fiber prior to racing.