The glycemic index (GI) measures the rise in blood glucose, i.e., blood sugars, after consuming a portion of a given food compared to standard foods such as glucose or white bread, of equal carbohydrate content.
Each food is assigned a GI value ranging from 1 to 100. The higher this value, the more rapidly the sugar in that food is absorbed and will affect blood sugar. High-GI foods are considered those with a score above 70, medium-GI foods have a score between 55 and 69, and low-GI foods are those with scores below 55.
Avoiding sharp fluctuations in blood glucose means keeping insulin levels under control, a hormone produced by the pancreas that, if present in large amounts, promotes fat storage and, conversely, impairs weight loss.
Frequently asked questions
The glycemic index (GI) measures the rise in blood glucose after consuming a portion of a given food compared to standard foods such as glucose or white bread, with equal carbohydrate content.
Each food is assigned a GI value from 1 to 100: high-GI foods score above 70, medium-GI foods between 55 and 69 and low-GI foods below 55.
Because it keeps insulin levels under control. Insulin is a hormone produced by the pancreas that, in large amounts, promotes fat storage and impairs weight loss.
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