What is the Glycemic Index?
The Glycemic Index is sometimes referred to as the GI or Glycaemic Index. The Glycemic index is
a system of ranking carbohydrates based on their effect on blood glucose levels. The lower the glycemic index, the
better and the least effective that carbohydrate has on raising blood glucose level.
Definition of glycemic index of a food
The glycemic index of a food is defined by the area under the two hour blood glucose response
curve or AUC after a fixed portion of carbohydrate is ingested divided by the AUC of the standard and then
multiplied by 100. The formula for the glycemic index is as follows.
The standard AUC is either glucose or white bread which leads to different definitions of glycemic index.
What does Low Glycemic Index mean?
Food containing carbohydrates that break down slowly such as the acai berry releases glucose
slowly but steadily into the blood stream. Less glucose in the blood at any one time is a good thing. Food that do
not raise blood sugar level have low glycemic index. Good food with low glycemic index provides the body with
sufficient glucose over time. These are healthy food.
What does High Glycemic Index mean?
Food with high glycemic index break down rapidly in your body and releasing glucose rapidly into
the blood stream, raising blood sugar level instantly. The faster the breakdown and absorption into the blood
stream, the higher the glycemic index. Food with high glycemic index are unhealthy.