Glycemic index (GI) is a ranking system that measures how quickly carbohydrates in a food are broken down and absorbed into the bloodstream, causing a rise in blood sugar levels. The scale ranges from 0 to 100, with pure glucose having a GI of 100. The glycemic index can identify which foods cause wild swings in blood sugar. Here’s a rundown of what foods are part of a low glycemic index diet, and which to avoid. As a diabetic, knowing a food’s glycemic index (GI) lets you make more informed decisions about what you eat, and how much of it you eat. This is because a food’s GI value gives you an idea of how quickly it can raise blood glucose levels. Glycemic index does not predict an individual's glycemic response to a food, but can be used as a tool to assess the insulin response burden of a food, averaged across a studied population.
