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Glycemic Index
The glycemic index (GI) measures the potency of a food's carbohydrates -- how quickly and how forcefully they raise blood glucose levels. It compares carbohydrate foods, gram for gram, against glucose, which is given a GI of 100. A GI value of 55 or less is considered low; a GI of 70 or more is considered high. Glycemic load (GL) measures both the quality and the quantity of carbohydrate in a serving of a food. Think of the GL as the amount of carbohydrate in a food adjusted for its glycemic potency. GL is calculated by multiplying the GI value of a food by the number of grams of carbohydrate per serving, and dividing that by 100. Learn more here.
Reviewed by Susan Weiner, R.D., M.S., C.D.E., C.D.N. 3/08
Here's a basic primer to help you understand both the concept and the science behind the glycemic index and glycemic load.
Learning to use the glycemic index and glyemic load to better manage blood sugar is easier than you think and can help reduce health risks.
Low-glycemic foods high in fiber seem to help the most with blood sugar control.
A table of select foods and their glycemic index and glycemic load values.
Your Questions Answered
If pasta is low on the glycemic index, then why is it considered a bad carb and bad for diabetics?
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