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11 Apr 14
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04 Sep 13
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A low-GI food will release glucose more slowly and steadily, which leads to more suitable postprandial (after meal) blood glucose readings. A high-GI food causes a more rapid rise in blood glucose levels and is suitable for energy recovery after exercise or for a person experiencing hypoglycemia.
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26 Aug 13
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The glycemic index, or glycaemic index, (GI) provides a measure of how quickly blood sugar levels (i.e., levels of glucose in the blood) rise after eating a particular type of food.
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The glycemic index estimates how much each gram of available carbohydrate (total carbohydrate minus fiber) in a food raises a person's blood glucose level following consumption of the food, relative to consumption of pure glucose.
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Glucose has a glycemic index of 100
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Foods with carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream tend to have a high GI; foods with carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, tend to have a low GI.
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A lower glycemic index suggests slower rates of digestion and absorption of the foods' carbohydrates and may also indicate greater extraction from the liver and periphery of the products of carbohydrate digestion. A lower glycemic response usually equates to a lower insulin demand but not always, and may improve long-term blood glucose control[5] and blood lipids.
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18 Mar 13
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16 Mar 12
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GI is a measure of the effects of carbohydrates in food on blood sugar levels
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It estimates how much each gram of available carbohydrate (total carbohydrate minus fiber) in a food raises a person's blood glucose level following consumption of the food, relative to consumption of glucose
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Glucose has a glycemic index of 100, by definition, and other foods have a lower glycemic index.
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Glycemic load accounts for the amount of food consumed and is calculated in terms of glycemic index.
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Glycemic index is defined for each type of food, independent of the amount of food consumed
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Low GI 55 or less most fruits and vegetables, legumes/pulses, some whole, intact grains, nuts, fructose, kidney beans, beets, chick peas Medium GI 56–69 whole wheat products, basmati rice, sweet potato, sucrose, baked potatoes High GI 70 and above white bread, most white rices, corn flakes, extruded breakfast cereals, glucose, maltose, maltodextrins
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14 Dec 11
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Several lines of recent scientific evidence have shown that individuals who followed a low-GI diet over many years were at a significantly lower risk for developing both type 2 diabetes,coronary heart disease, and age-related macular degeneration than others.
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High blood glucose levels or repeated glycemic "spikes"
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11 Nov 11
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Conversely, there are areas such as Peru and Asia, where people eat high-glycemic index foods such as potatoes and high-GI rices, but without a high level of obesity or diabetes.[9] The high consumption of legumes in South America and fresh fruit and vegetables in Asia likely lowers the glycemic effect in these individuals. The mixing of high- and low-GI carbohydrates produces moderate GI values.
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22 Oct 11
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18 Oct 10
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10 Jul 10
Gustavo LacerdaLow-glycemic carbs are those in which the energy is released more slowly. A whole new perspective on the meaning of "fast food".
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22 May 10
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Alcoholic beverages have been reported to have low GI values, but it should be noted that beer has a moderate GI. Recent studies have shown that the consumption of an alcoholic drink prior to a meal reduces the GI of the meal by approximately 15%.[5] Moderate alcohol consumption more than 12 hours prior to a test does not affect the GI.[6]
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25 Jan 10
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The glycemic index, glycaemic index, or GI is a measure of the effects of carbohydrates on blood sugar levels.
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Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI; carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low GI
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23 Jan 10
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28 Jan 09
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29 Nov 08
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23 Sep 08
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11 May 08
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03 Aug 06
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