What Is Glycemic Index

 What Is Glycemic Index?

In essence, GI serves as a gauge for how much "processing" the digestive system must undertake before food is compatible with the bloodstream. Food will quickly pass through and enter the bloodstream if it enters the "processing facility" (the stomach) in a condition that is almost ready for the bloodstream.

The gut must break down, separate, process, and prepare food that has not been heavily processed and is not in a form that is compatible with the blood. The meal is deposited into the blood gradually over time because this entire process takes time.

The amount and rate at which foods containing carbs increase the level of sugar in your system (how quickly they are deposited into the blood after eating) vary widely. This is measured by the glycemic index, or GI, which rates foods from 0 to 100.

A GI value is calculated by tracking variations in blood sugar in 10 or more healthy individuals over the course of two hours following a 50g serving of carbohydrates from a specific food. A general guideline is; A food's GI will be lower if it has more fiber and is less processed.

For instance, whole grains, fruits, and vegetables significantly affect blood sugar levels. but there is a higher reaction to highly refined, so-called "simple" sugars found in things like white bread and candy.

What Is Glycemic load (GL)?

The GL is used to account for quantity in addition to carbohydrate quality in nutritional studies and dietary recommendations. Glycemic load assesses how a typical serving of food affects blood sugar.

Although the GL and GI are distinct, you can notice both when researching a food because they are both used. The GL considers how much of the food people ordinarily consume and the subsequent effect on blood sugar levels. According to some experts, the GL paints a more accurate picture of how food affects blood sugar.

Simplified Comparison Of Foods With High And Low Glycemic Indexes:

When calculating the GI of a specific food, the following ranges are typically used:

Low GI: 55 or lower.
Medium GI: 56 to 69.
High GI: 70 or higher

Low GI (less than 55) foods result in a more gradual and controlled rise in blood sugar levels. These consist of bread such as fruit and oat and mixed grain bread, barley, pasta, and noodles, as well as beans, sweet potatoes, green peas, and milk.

Foods having a high GI (greater than 70) cause blood sugar levels to rise more quickly and dramatically. White bread, steamed white rice, chips, and coffee are examples of high GI foods.

Benefits Of Low GI Food:

  • Low GI meals, often known as fiber-rich foods, help to reduce chronic levels of systemic inflammation. Longevity, a decreased chance of disease, and long-term health are all related to this. Even though inflammation is not always "bad," it is a risk factor when its indicators are elevated over time and persist.

  • Mineral and vitamin content in lower GI meals is usually always higher. 

  • Low GI foods, often known as plants that contain fiber, boost the variety and quantity of beneficial "bugs" that reside in your digestive system. They support healthy gut microbes, function, and overall "gut health".

Are Foods With A High Glycemic Index Dangerous?

Yes, just consider eating smaller, less frequently spaced meals. Foods are neither good nor terrible, like every other condition. There is no simple yes or no answer. Instead, it comes down to quantity, frequency, and intent. You'll probably be okay eating some meals with a high GI if you:

Take a step back and consider your regular diet as a whole. You can definitely eat a small number of high GI foods if you're in good health and follow a diet heavy in whole foods and vegetables. High GI carbohydrates can be a component of a balanced, wholesome diet, whether they are consumed for pleasure or as a way to socialize.

Is Glycemic Index Important In Day-To-Day Life?

Do not even think about GI in your daily life. Simply consider high fiber vegetables as low GI and low fiber refined, white, or sugary carbs as high GI. Let the persistent practice of straightforward, plant-centered healthy food and lifestyle behaviors do the heavy lifting for you.



We at Laumière believe in seeking a healthy balance of deliciousness and luxury. With expertly dried fruits packed with flavor and health that reverberate throughout the food industry, we have formulated the perfect collection of dried fruits & nuts-based assortments that have a very low glycemic index and load. High in quality as we understand the importance of substance as a factor for health as a prominent goal.



  • Relevance of the Glycemic Index and Glycemic Load for Body Weight, Diabetes, and Cardiovascular DiseaseSonia Vega-López,1,* Bernard J. Venn,2 and Joanne L. Slavin3
  • Glycemic index and glycemic load: measurement issues and their effect on diet-disease relationshipsB J Venn & T J Green 
  • Glycemic index: An overviewMarch 2009Agro Food Industry Hi-Tech 20

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