Glycemic Index (GI)

The Glycemic Index (GI) indicates how quickly, how much, and for how long the blood glucose level rises after consuming a certain food product. Various products have different glycemic indexes. Based on this, one should choose a source of carbohydrates. Foods with a high glycemic index are easily absorbed and quickly increase the glucose level in the blood. Foods with a low glycemic index are digested and absorbed slowly and do not increase the glucose level in the blood. The effect of low GI products on health: improves glucose control in diabetes, reduces the risk of heart and vascular diseases, breast and colon cancer, and also helps to lose weight.

Source | Dietary Treatment in General Practice | Dietitian Doctor Jūratė Dobrovolskienė