Glycemic index, load, and insulin response
Glycemic index refers to the potential of a food to raise blood glucose levels. This value may be a useful tool to benefit people with diabetes management and those desiring weight loss for improving health, aesthetics, longevity, and quality of life. Pure glucose has a glycemic index of one hundred. Foods are classified as high, moderate, or low based on this comparison. A high glycemic index is seventy or above. Moderate is fifty-five to seventy. Low is fifty-five or below. The glycemic index was once thought to demonstrate quality of carbohydrates. The prevailing thought was to avoid simple sugars and carbohydrates and consume more complex carbohydrates. Complex carbohydrates can have a high variability in glycemic index, glycemic load, and insulin response. In studies, many times the exact same food has had a variable glycemic index. The glycemic index was developed to classify foods solely on the ability to raise blood glucose levels using glucose itself as reference point. Theref