Diabetic Diet - Glycemic Index (GI)
Researchers have created a glycemic index (GI)that ranks foods according to their ability to raise blood sugar. Different foods raise the blood glucose to different degrees. The time and ease with which the food gets converted into glucose determines this rate.
Essentially, the GI is based on how quickly a particular food is digested,metabolized and then released into the bloodstream as glucose. Other factors contribute to variations in blood sugar, but the GI indicates which foods are likely to cause a rapid increase in blood sugar.
The GI uses a scale of numbers for foods with carbohydrates that have the slowest to highest effects on blood sugar. There are currently two indexes in use. One uses a scale of 1 to 100 with 100 representing a glucose tablet, which has the most rapid effect on blood sugar. This report uses the glucose index.The other common index uses a scale with 100 representing white bread (so some foods will be above 100.)
Higher the Glycemic Index (GI), the quicker the rise in blood sugar.
| Glycemic Index | Food |
| 91 | Honey |
| 86 | Instant Mashed Potato |
| 83 | Corn Flakes |
| 72 | White Bread |
| 64 | Table Sugar |
| 61 | Banana |
| 53 | Oatmeal |
| 50 | Sweet Potato |
| 49 | Pumpernickel Bread |
| 38 | Apple |
An effective diabetic diet can be planned by keeping a watch on the GI.
