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Carbohydrate, Glycemic Index and Glycemic Load
Carbohydrate: Amount of carbohydrate in a portion of a food.
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Different carbohydrates are digested differently.
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Thus different carbohydrates will release different amounts of glucose into blood.
Glycemic Index (GI):
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Rate of carbohydrate digestion and glucose release into blood from a food compared to bread or glucose..
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It can be interpreted as the percentage of carbohydrate available to digest and release as glucose into blood.
Glycemic Load (GI):
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Amount of carbohydrate available for digestion in a portion of a food. A 100g portion of boiled Chickpeas (carb 28g, GI 30) has only 8.4g of the 28g carbohydrate for digestion.
Glycemic Load (GI) = (Glycemic Index) x (Carbohydrate amount) /100
Total Carbohydrate Vs. Glycemic Index
"Low GI rice releases less glucose into blood than the high GI rice"
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Glucose release from the low GI rice will be 41%, while that from the high GI rice will be 71% 0f the total 40g carbohydrate.
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Despite total 40g carbohydrate in both the rice, the low GI rice will release less glucose (16.4g ) than the high GI rice (28.4g).
Benefits of Low Glycemic index Food
Benefits of Low Glycemic Food
Benefits of Low Glycemic Food
Benefits of Low Glycemic Index Food
High Glycemic index food dangers
1. Increases risk of Type 2 diabetes.
2. Higher risk of Cardiovascular diseases.
3. Greater risk of Cancer.
Supported by scientific data: Reference 1, Reference 2
Advantages of Low Glycemic Index food
Low glycemic index, wholefood reduces chronic inflammation. This may lead to glycemic control improvement and joint pain remission.
Our hypothesis
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