Glycemic Index (GI)

When we eat carbohydrates (including starch and sugars), they are digested and converted into glucose, a simple sugar, by our bodies. Glucose is then absorbed
and enters into our blood stream providing energy for our daily activities. Glycemic Index is a standardized system of ranking foods based on their effect
on blood glucose levels over 2 - 3 hours compared to a reference food. Foods that are digested and absorbed faster will have a higher glycemic index.


Factors which Affects Glycemic Index
Various factors determine a food's glycemic index. One of the most important is how highly processed the carbohydrates are. Whole-grain foods tend to have a lower glycemic
index than their refined products. For example, white rice, with its bran and germ removed, has a higher glycemic index than brown rice, which is less processed.

Fiber
High fiber foods have lower glycemic index. For instance, apples with skin have a lower glycemic index than apples without skin.