The glycemic index (GI) provides a measure of how quickly blood sugar levels rise after a particular food is eaten. The effects that different foods have on blood sugar levels can vary considerably. This index estimates how much each gram of available carbohydrate (total carbohydrate minus fiber) in a food raises a person’s blood glucose level following the consumption of the food, relative to the consumption of pure glucose. Glucose has a glycemic index of 100.
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