Health

Glycemic Index (GI)

Definition

A ranking system from 0 to 100 that measures how quickly a carbohydrate-containing food raises blood sugar levels after eating.

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The glycemic index ranks foods on a scale of 0 to 100 based on how rapidly they increase blood glucose levels. Foods are classified as low GI (55 or less), medium GI (56-69), or high GI (70 or above). Pure glucose has a GI of 100 and serves as the reference point.

Low-GI foods like oats, legumes, and most vegetables cause a gradual rise in blood sugar and sustained energy. High-GI foods like white bread, candy, and potatoes cause rapid spikes followed by crashes. Choosing lower GI foods can help manage blood sugar, improve satiety, and reduce the risk of type 2 diabetes.

The glycemic load (GL) refines this concept by accounting for the portion size eaten. A food might have a high GI but a low GL if you eat a small amount. Watermelon, for example, has a high GI but a low GL because a typical serving contains relatively few carbohydrates.

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