The glycemic index (GI) is used to rank carbohydrate-containing foods according to their effect on blood glucose levels after eating. Low GI foods are slowly digested and absorbed and so produce only small fluctuations in blood glucose and insulin levels. By contrast, high GI foods are rapidly digested and absorbed, producing a more pronounced fluctuation in blood glucose levels.
Source: Glycemic Index Foundation http://www.gisymbol.com/about/glycemic-index/
The glycemic index (GI) ranks carbohydrates on a scale from 0 to 100 as follows:
Health Benefits of a low GI diet
Tips for patients
While low GI is useful when choosing carbohydrate foods it is not necessary to eat only low GI foods to achieve a low GI diet to assist blood glucose control. For people with diabetes, the recommendation is to make low to medium GI foods the focus of their day-to-day diet. It isn’t necessary to exclude all high GI foods, provided lower GI foods are the mainstay of the diet.
Using legumes to lower the GI of a meal
To view references click here.