, GI. Beneficial low-GI foods are those digested slowly and which therefore release sugar or glucose gradually into the blood. People thus feel full for longer, maintaining their energy level and metabolism, not feeling so hungry or tired, and hence feeling fewer urges to eat snacks between meals.
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http://www.encyclo.co.uk/local/20541
The Glycaemic index (also glycemic index) is a measure of the effects of carbohydrates on blood glucose levels. Carbohydrates that break down rapidly during digestion releasing glucose rapidly into the bloodstream have a high GI; carbohydrates that break down slowly such as fructose, releasing glucose gradually into the bloodstream, have a low GI.
Found on
http://www.encyclo.co.uk/local/21488
The glycemic index (GI) compares foods and how quickly they supply glucose to the blood. It indicates their immediate effects on blood sugar levles. Foods that break down quickly and supply sugar to the blood rapidly have a high GI. Foods that supply sugar at a steady rate over a period of time have a low GI value.
Found on
http://www.encyclo.co.uk/local/22159
No exact match found.
