The glycemic index (GI) is a measure of the effects of carbohydrates on blood glucose levels. Foods with a high GI are those which are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. Some evidence has linked high--glycemic index foods with the risk of developing type 2 diabetes. A low GI food will release glucose more slowly and steadily, and have proven benefits for health.
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The Glycemic Index
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