November 17, 2011The Gycemic Index, known as GI is a measure of how fast your body absorbs carbohydrates and increases blood sugar. Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI, while carbohydrates that break down slower, and release glucose more gradually into the bloodstream, have a low GI. Low GI foods have GI values of 55 or less, medium GI foods have values between 56 and 69 and high GI foods have GI values of 70 or above. Researchers found that foods that rate 55 or lower on the glycemic index do not significantly raise your blood glucose levels, making them ideal for diabetics who need to control their blood sugar and for dieters who are trying to lose weight. The four primary foods that fit this profile are:
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