Glycimic Index
Can somebody explain the Glycimic Index ?
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Glycimic Index
"Barry B." kirjoitti viestissä link.net... Can somebody explain the Glycimic Index ? Hi Barry Check out following links: The GlycemicIndexCom URL: http://www.glycemicindex.com/ and The Glycemic Index by Rick Mendosa URL: http://diabetes.about.com/library/me...nmendosagi.htm and don't forget to read the info about Glycemic Load (GL) Regards, Kimmo K.K. |
Glycimic Index
"The glycemic index is a ranking of carbohydrates based on their immediate
effect on blood glucose (blood sugar) levels. It compares foods gram for gram of carbohydrate. Carbohydrates that breakdown quickly during digestion have the highest glycemic indexes. The blood glucose response is fast and high. Carbohydrates that breakdown slowly, releasing glucose gradually into the blood stream, have low glycemic indexes." The glycemic index was created about 20 years ago after a canadianscientist researched how fast glucose enters the blood stream, after certain food were ingested. As a diabetic, i learned early that if i eat carrots (high on the index of 1-100), i will get my blood sugar to rise quickly, whereas if i ate something lower on the index i could keep my blood sugar from spiking. check out the site http://diabetes.about.com/library/me...i/ngilists.htm or http://www.glycemicindex.com/ "Barry B." wrote in message link.net... Can somebody explain the Glycimic Index ? |
Glycimic Index
"ed rosenthal" wrote in message
news:MY2_b.375563$xy6.1937488@attbi_s02... "The glycemic index is a ranking of carbohydrates based on their immediate effect on blood glucose (blood sugar) levels. It is not really a "ranking." It is a percentage. There are two scales used: glucose and white bread. For the glucose scale, volunteers are given 50 grams of glucose to consume. Blood sugar response is plotted over time and the value calculated is set to 100. Other foods are tested and the GI is a comparison of that food to glucose. A baked potato with a GI of 90 means that the potato causes a blood sugar response that is equal to 90% of the response to pure glucose. Whole milk has a GI of 27 -- 27% of the effect of pure glucose. White bread generates a blood glucose response equal to 70% of the effect of pure glucose. Cookie |
Glycimic Index - what about values for US food !!
All the sites I have seen re glycemic index are full of foreign (to
the US) foods. Is there any where I can find the index as related to foods available in the US ?? Thanks for any help and /or info On Mon, 23 Feb 2004 18:38:43 GMT, "Cookie Cutter" wrote: "ed rosenthal" wrote in message news:MY2_b.375563$xy6.1937488@attbi_s02... "The glycemic index is a ranking of carbohydrates based on their immediate effect on blood glucose (blood sugar) levels. It is not really a "ranking." It is a percentage. There are two scales used: glucose and white bread. For the glucose scale, volunteers are given 50 grams of glucose to consume. Blood sugar response is plotted over time and the value calculated is set to 100. Other foods are tested and the GI is a comparison of that food to glucose. A baked potato with a GI of 90 means that the potato causes a blood sugar response that is equal to 90% of the response to pure glucose. Whole milk has a GI of 27 -- 27% of the effect of pure glucose. White bread generates a blood glucose response equal to 70% of the effect of pure glucose. Cookie |
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