Not all carbs are created equal. In fact, they can behave quite differently in our bodies. The glycemic index, or GI, is how you describe the difference. It ranks carbs (sugars and starches) according to their effect on blood glucose levels. After testing hundreds of foods around the world, researchers have now found that:
High GI foods tend to cause spikes in our glucose levels, whereas low GI foods cause gentle rises.
Foods with a low GI will have less of an effect on our blood glucose levels than foods with a high GI.
High GI foods such as white bread, potatoes, jelly beans and corn flakes are converted to glucose quickly in your body, while low GI foods such as rolled oats, apples, pasta and yoghurt are converted to glucose slowly in your body. |