The Glycemic Index Diet was at first established to support diabetics to control their weight. Diabetics need eating plans that prevent blood sugars from moving up and down too much. As a result experts created a approach to determine how a specific food influences blood sugar.
The Glycemic Index categorizes foods rich in carbohydrates by allocating them a number ranging from 0 to 100. The figure specifies the speed at which the food increases blood sugar levels during its absorption. The more elevated the rate is, the faster glucose is taken up.
A food is considered to have an elevated GI value if its rate is 70 or more. A medium Glycemic Index food has a value of 56 to 69 and a GI value of 55 or lower is considered low. Foods with a low GI value are best as they digest more naturally and help provide a steady supply of energy over the course of several hours, making you feel full longer.
But the main problem with the Glycemic Index is that there is no definite number set for each food available. There are several online sites which give numbers for a specific food, but the numbers given are quite far from each other. It is certainly not apparent where the rates emanated from.