The glycemic index is used to measure how quickly the carbohydrates in a food pass into the blood as glucose after being digested. Logically, the faster this process, the more sugar spikes are produced and the worse it is for your health.
The glycemic index of a food can be low, medium or high and is measured with a numerical scale that goes from 0 to 110. The higher this value, the more it causes an increase in blood sugar when they are consumed:
- The GI is high if it is above 70.
- The GI is average if the value is between 56 and 69.
- The GI is low when it is between 0 and 55.
Remember that this term only refers to foods that contain carbohydrates. Here are the foods that have a low glycemic index
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