The Glycemic Index

In the case of complex carbohydrates the glycemic index is a measure of how quickly the carbohydrate is broken down. An example is to compare potato starch and polydextrose. Both are polymers of dextrose but potato starch in the form of mashed potato is rapidly broken down and causes a surge in blood sugar, i.e. it has a high glycemic index. In contrast, polydextrose, which has the dextrose units linked 1 - 6, a link that is rare in nature, is only 25% metabolised and has a very low glycemic index. 

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Bjorck. An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processing. J Nutr 2000 130(9) 2207-2214. 

Glycemic index (GI) is a measure of the effect of the consumption of a carbohydrate food on blood glucose levels. The glycemic index, introduced by Jenkins et al. (1981), provides a ranking of carbohydrates on a scale from 0 to 100 according to the postprandial (after meal) impact on blood sugar levels. It is defined as the incremental area under the blood glucose response curve associated with a 50 g carbohydrate portion of atest food expressed as a percent of the response to the amount of carbohydrate from a standard food taken by the same subject. 

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... 

Monro, J. A. (2003). Redefining the glycemic index for dietary management of postprandial glycemia. Journal of... 

Riccardi, G., Rivellese, A. A., Giacco, R. (2008). Role of the glycemic index and glycemic load in the healthy state, in prediabetes, and in diabetes. /American Journal of Clinical Nutrition, 87,269S-274S. 

Tahvonen, R., Hietanen, R. M., Sihvonen, J., Salminen, E. (2006). Influence of different processing methods on the glycemic index of potato (Nicola). Journal of Eood Composition and Analysis, 19,372-378. 

Source Jennie Brand Miller et al. The Glucose Revolution The Authoritative Guide to the Glycemic index. Sydney Marlowe Company, 1999. 

Suggest why the glycemic index for sucrose is only about 64 percent that of glucose. 

Is it possible to eat a food low on the glycemic index and still experience a significant increase in blood glucose ... 

You may have heard of something called the glycemic index, which is one attempt to measure the speed at which various carbohydrates are converted into blood sugar This index forms the basis of some of the currently popular low-carb diets and is cited by many people as the key to making good dietary choices,... 

Tm a bit skeptical myself A serving of carrots actually has a higher glycemic index than a candy bar, yet clearly carrots are a healthier choice. In my opinion, you dont need to worry too much about the glycemic index if you just keep in mind the difference between complex and refined carbs, and make the switch accordingly. 

The glycemic index of a loaf of bread is not the same for the cmst compared with the soft inner part. It is higher for the cmst than the interior. Why ... 

Ludwig DS. The glycemic index physiological mechanisms relating to obesity, diabetes, and cardiovascular disease. Jama. 2002 287 2414-23. 

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