What is GI (Glycermic Index)

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Carbohydrates is an essential part of our diets, but not all carbohydrate foods are equal. The Glycemic Index (GI) is a relative ranking of carbohydrates in foods according to how they affect blood glucose levels. Carbohydrate with a low GI value (55 or less) are more slowly digested, absorbed and metabolised. It causes a lower and slower rise in blood glucose and, therefore usually, insulin levels.

Source: https://www.gisymbol.com/about-glycemic-index/

The glycemic index (GI) is a value assigned to foods based on how slowly or how quickly those foods cause increases in blood glucose levels.

There are three classifications for GI:

Low: 55 or less

Mid:  56 – 69

High: 70+ 

Low GI food tend to release glucose slowly and steadily. 

Food with higher GI tend to release glucose rapidly which will cause a spike and crash effect. 

Source: https://www.gisymbol.com/about-glycemic-index/