Glycemic
Glycemic Index (GI)
Glycemic Index (pronounced: gly-SEE-mik IN-dex) is a ranking system for carbohydrates based on their immediate effect on blood glucose levels. It compares foods gram for gram of carbohydrate.
Etymology
The term "glycemic" is derived from the Greek word "glykys," which means sweet or containing sugar. The "index" refers to a numerical scale used for measurement.
Definition
The Glycemic Index measures how fast and how much a food raises blood glucose levels. Foods with higher index values raise blood sugar more rapidly than foods with lower glycemic index values do.
Related Terms
- Glycemic Load: A measure that takes into account the amount of carbohydrate in a portion of food together with how quickly it raises blood glucose levels.
- Blood Glucose: The main sugar that the body makes from the food in the diet. Glucose is carried through the bloodstream to provide energy to all cells in the body.
- Carbohydrates: One of the three macronutrients, along with protein and fat. The body breaks down carbohydrates to use immediately or store in the liver and muscles for later.
Usage
The Glycemic Index is used to guide food choices for people with diabetes and those trying to prevent developing this condition. It can also be used to aid in weight loss or maintain a healthy weight.
See Also
External links
- Medical encyclopedia article on Glycemic
- Wikipedia's article - Glycemic
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