Glycemic Index is a figure assigned to foods which represents how slowly or how quickly these foods cause increase in the blood glucose level. Food that have been given higher Glycemic index number, gets digested, absorbed and metabolized quickly and results in a sudden surge in the blood glucose levels and, therefore insulin levels.
The smaller the number, the less impact the food has on your blood sugar level. Food with a value of 55 or less are considered good, value above 55 and within 70 are medium and above 70 are considered bad for diabetic people. Based on these values, one could differentiate between a “good carb” and a “bad carb”. It’s considered a tool to help people with diabetes.
But a recent study has found that Glycemic index values could be an unreliable factor for managing diabetes and for choosing good or bad carbohydrates as great variations of Blood Sugar Response have been found among people for the same food item.
According to the research conducted, Glycemic index values varied on an average of 20 percent among individuals and 25 percent between different studies participants. “If someone eats the same amount of the same food three times, their blood glucose response should be similar each time, but that was not observed.
A food that is low Glycemic index for you one time you eat could be high the next time with no impact on blood sugar levels, as stated by Nirupa Matthan, a scientist at th US Department of Agriculture Human Nutrition Research Center.
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