In the previous articles on carbohydrates, we mentioned the relationship between carbohydrates and glucose, as well as diabetes. In the next articles, let's talk about two other terms that are closely related to carbohydrates and diabetes.
Some people may have heard of them, they are glycemic index (GI) and glycemic load (GL).
First let's take a look at GI. GI is the ratio of the area under the blood glucose time curve produced by a food containing 50 grams of carbohydrates to the blood glucose time curve produced by a standard substance (generally glucose) multiplied by 100. It reflects the speed and ability of a food to raise blood sugar compared to glucose.
High-GI foods are digested quickly and absorbed well after entering the intestines. Therefore, the glucose can enter the bloodstream quickly, so it is easy to cause high blood pressure and high blood sugar.
The low-GI foods are opposite to the food with high GI. They stay in the intestine for a long time, and are digested and absorbed slowly. Therefore, glucose enters the blood more slowly, causing a small postprandial blood glucose response, and the required insulin is also reduced accordingly.
Eating low-GI foods can avoid violent fluctuations in blood sugar. It can prevent high blood sugar and prevent low blood sugar, and effectively control blood sugar.
Eating low-GI foods can also bring other benefits. In the next article we will continue to introduce the glycemic index (GI).
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