Glycemic Index

Glycemic index, or GI, is a ranking system for carbohydrates based on their effect on blood sugar. The more quickly a carbohydrate breaks down, the higher its glycemic index. Foods are rated on a scale of 0 to 100. For weight loss, diabetes management, and for some low carb diets, it is advised to choose foods with a GI of less than 55. Foods with a GI between 56 and 69 break down at a moderate rate but if they are nutritionally valuable, you can have them in moderate amounts. Foods with a GI of greater than 70 break down very quickly and can cause health problems on the long run.