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Glycimic Index



 
 
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  #1  
Old February 22nd, 2004, 02:08 PM
Barry B.
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Default Glycimic Index

Can somebody explain the Glycimic Index ?


  #2  
Old February 22nd, 2004, 02:23 PM
Kimmo K. Kolari
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Default 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.


  #3  
Old February 22nd, 2004, 02:24 PM
ed rosenthal
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Default 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 ?




  #4  
Old February 23rd, 2004, 06:38 PM
Cookie Cutter
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Default Glycimic Index

"ed rosenthal" wrote in message
news:[email protected]_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


  #5  
Old February 26th, 2004, 02:33 PM
jim
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Default 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:[email protected]_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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