Your Cheat Sheet To The Glycemic Index Diet by Anna Gracey

Author:Anna Gracey
Language: eng
Format: epub
Publisher: Speedy Publishing LLC
Published: 2013-08-07T00:00:00+00:00

Chapter 5- What is The Glycemic List- How It Helps an Individual to Eat Right

Every food has a certain ratio of sugar, fiber, protein and fat. This ratio determines how much a food raises a person's blood sugar, with foods that are higher in sugar having a greater effect on blood sugar levels. Foods that are made up of protein and fat have very little effect on blood sugar levels. Foods have been ranked according to their ability to change blood sugar and the ranking is referred to as the glycemic index of a food. Various lists can be found from reputable health sources.

The glycemic index is a 0-100 scale, with glucose being ranked at 100, as it has the greatest effect on raising blood sugar. Foods that have a similar effect to glucose have high glycemic indexes, and foods that don't cause spikes in blood sugar have lower rankings. A food with a glycemic index of below 55 is considered to be a low glycemic index food, food above 70 is considered high glycemic index, and medium is considered everything in-between. The majority of foods ranked fall between 30 and 70, with a few exceptions, such as dates, ranking extremely high.

The glycemic index of a food is determined by giving a test subject some of the food and then testing their blood sugar levels every 15 minutes to see what happens to their blood sugar level. By doing this with a variety of foods, relative rankings can be determined.

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