IOH Low Glycemic Index Recipes



		Mini Site Index back to main diet page How a Glycemic Index Value is Calculated The Glycemic Index of Foods Type 2 Diabetes and the Glycemic Index Weight Control Criticism Glycemic Load Also, see: Glycemic Diet Plans & Books Glycemic Index Recipes The Glycemic Index (GI) is a ranking system for carbohydrates based on their immediate effect on blood glucose levels. It compares carbohydrates (cho) gram for gram in individual foods, providing a numerical, evidence-based index of postprandial (post-meal) glycemia. The concept was invented by Dr. David J. Jenkins and colleagues in 1981 at the University of Toronto				Low Glycemic Recipes This page is being updated 01/22/06. Thanks for your patience! Glycemic Index of Foods GI values can be interpreted intuitively as percentages on an absolute scale and are commonly interpreted as follows: Low GI less than 55 Intermediate GI between 56 and 69 High GI higher than 70 A low GI food will release energy slowly and steadily and is appropriate for diabetics, dieters and endurance athletes. A high GI food will provide a rapid rise in blood sugar levels and is suitable for post-endurance exercise energy recovery. Good Carb Cookbook: Secrets of Eating Low on the Glycemic Index



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Glycemic Index of Foods