The potential of each carbohydrate to induce a rise in blood glucose (glycaemia) is defined by the glycaemic index, first used in 1976. This index derives from the area below the curve (shaded on the graph) of the hyperglycaemia induced by ingestion of the particular carbohydrate.
Glucose is arbitrarily given an index of 100, standing for the area below its own hyperglycaemic curve.
The glycaemic index of other carbohydrates can then be arrived at using the following formula:
The greater the hyperglycaemia induced by the carbohydrate in question, the higher will be its glycaemic index.
It should be noted that chemical processing of carbohydrates raises their glycaemic index. For example, cornflakes have a glycaemic index of 85, while corn (maize) in its natural state has an index of 70; instant potato has a glycaemic index of 95, whereas the index of boiled potatoes is 70.
We also know that it is both the quantity and the quality of the fibre in a carbohydrate which determines whether it has a high or low index; soft white baps have an index of 95, white baguette an index of 70, wholemeal bread 50, 100% stoneground wholemeal bread 35, white rice 70 and wholegrain rice 50.
See Also
Return from The Glycaemic Index to homepage
Related Posts:
- The Gi Weight Loss Diet
- Should a vegetarian go on a low carbohydrate diet?
- The Atkins Diet Food Pyramid
- The South Beach Diet
- Glycemic Index Table
- Carbohydrate Diet
- 7 Day Kick Start Diet
- Cheeseburger | Weight Loss
- The Fiber Factor
- South Beach Diet an Overview
- 7 Day Detox Plan
- Foods That Speed Up Metabolism
- Rice Diet Plan
- Slimming world Red & Green day food optimising starter guide
- Carbohydrate Addict’s Diet
- Brazilian Diet
- Vitamins for Weight Loss
- Overweight Kid
- Atkins Diet
- Apple Cider Vinegar Diet