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Re: high and low GI foods
Posted by Dilly Pickles on October 9, 2007, 3:10 pm, in reply to "high and low GI foods"|
The glycaemic index (GI) was invented in 1981 by Dr. David J. Jenkins and colleagues at Toronto University. It is a way of ranking carbohydrates based on their effect on blood glucose levels, and provids an index of an eater's blood glucose level after a particular food or drink. Low GI foods contain carbohydrates that break down slowly (generally a good thing), releasing glucose into the blood more gradually. High GI foods contain carbohydrates that break down fast (bad for you over a prolonged period of time). Dilly Pickles
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