The glycemic index (GI) is a measure of how food can affect the blood sugar levels in the body. The foods on the index are compared to glucose levels ranging from 1-100.
High carbohydrate-containing foods that break down into glucose more quickly have a high GI (70 and above). Foods that have a glycemic index between 56 and 69 are medium GI foods. Foods that tend to break down slowly have a low GI (1 -55) as they increase blood sugar levels gradually.
Consumption of foods with a low GI can help keep the blood sugar levels in check and lowers the risk of developing type 2 diabetes and cardiovascular diseases. Most of the foods with low glycemic index are rich in fiber and help reduce the levels of Low Density Lipoprotein (LDL) or bad cholesterol in the body.
