RELATIVE SIGNIFICANCE OF INDICES

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The glycemic index (GI) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food.The GI of a specific food depends primarily on the quantity and type of carbohydrate it contains; but also is affected by the amount of entrapment of the carbohydrate molecules within the food, the fat and protein content of the food, the amount of organic acids (or their salts) in the food, and whether it is cooked and, if so, how it is cooked.  A food is considered to have a low GI if it is 55 or less; high GI if 70 or more; and mid-range GI if 56 to 69.
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The glycemic index of a food is defined as the incremental area under the two hour blood glucose response curve following a 12 hour fast and ingestion of a food with a Certain quantity of available carbohydrate (usually 50 gm). The result gives a relative ranking for each tested food. Foods with carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream tend to have a high glycemic index; foods with carbohydrates that breakdown more slowly, releasing glucose more gradually into the bloodstream, tend to have low glycemic index.
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