Glycemic index values

Foster-Powell, K., Holt, S. H. A., Brand-Miller, J. C. (2002). International table of glycemic index and glycemic load values 2002. Amer. J. Clinical Nutrition, 76, 5-56. 

Nutritional Value of Potatoes Digestibility, Glycemic Index, and Glycemic Impact... 

The glycemic index was, therefore, introduced as an adjunct to available carbohydrate values in diabetes management, to indicate the glycemic potency of available carbohydrate in foods relative to glucose (Jenkins et al., 1981). In recent years GI has developed its own momentum, helped by vigorous promotion, and despite continued discussion about the value it adds to... 

Table 27.4 Glycemic Index of Selected Foods, with Values Adjusted to White Bread of 100...

The glycemic index (GI) was introduced for the quantification of the blood sugar raising effect of carbohydrates. To determine the GI, the duration and the extent of the increase in blood sugar after consumption of 50 g of carbohydrate from food are measured. The reference value is the increase in blood sugar after the intake of 50 g of glucose (GI = 100%). The GI of maltose (105) is higher, but the GI of sucrose (65), lactose (46) and fructose (23) is lower. 

Xylitol 100 Low glycemic Index, suitable for diabetics. About two-thirds the calorific value of sucrose. Useful In dental health, so widely used In gum, toothpaste, and mouthwash. 

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