The glycemic index (GI)is a measure of how quickly carbohydrates from foods are released into the body and appear in the bloodstream. It is an important ranking system and still commands plenty of attention because the rate at which blood glucose levels rise is an indicator of insulin levels in blood. Any deviations from the norm very often indicate to doctors that diabetes might be an issue.
The GI value is a way of ranking foods. If a food produces a slow release of carbohydrates then it is correspondingly low on the glycemic index. It means we can keep our blood sugar levels stable. A low glycemic index food will have a GI value under 55. Bananas are a good example of this with a GI value of 51.
As the ranking value of a GI food increases , then we release energy quicker and blood sugar levels rise more rapidly. There is also a faster fall in blood sugar levels too.
Following a low glycemic index diet helps many to control diabetes. It also plays a role in cardiovascular disease prevention and has a major role in reducing the chance of developing many other conditions associated with metabolic syndrome.
I didn’t know what this term meant until I saw your post. Does explain what I see written about bread! GI appears on all sorts of products so it’s important to know what this all means.