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Glycemic Index

Glycemic Index

What Is It And How Is This Useful For Me?

Let’s start with carbs!

We’re all familiar with carbs and many of us “fear” this term when we hear it! However, it is important to remember that carbs are our friends and our body’s preferred source of fuel.

Carbohydrates are not all created equally, and these different types of carbs affect our body’s response differently. We want to place a special emphasis on fiber because carbohydrate sources that are high in fiber usually provide us with much more nutrition, satiety, and longer-lasting energy.

Glycemic Index

In simple terms, glycemic index refers to how quickly a certain food is broken down in our body and used for energy, thus raising our blood glucose levels.

The list rates different sources on a scale of 0-100. Generally speaking, the higher the glycemic index level of a food, the quicker it is broken down by the body and the quicker it will spike (raise) your blood glucose level.

Foods with a lower “score” are usually high in beneficial nutrients and fiber and provide us with longer-lasting energy, slower absorption, and raise our blood glucose levels gradually over a period of time.

This is a great way to look at different food sources to see how they affect our body’s natural response, and it often lets us know how complex a carb is.

However, it is not a perfect system and should not be relied on solely if someone has been instructed to monitor their carb intake, such as people with diabetes.

This list is just looking at how one food affects us at a time, and it is important to note that normally we are not eating just one food at a time. When we combine foods, like peanut butter toast or spaghetti with sauce and meatballs, there are multiple factors to look at and each of these foods causes separate responses.

This list was created by measuring one serving of a given carb source, on an empty stomach to determine the response.

Check out the glycemic index list to get a more visual representation of different carb sources and their determined glycemic index levels.

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