The Glycemic Index Diet was at first established to help diabetics in controlling their weight. Diabetics have to have diets which are able to prevent blood sugar levels from changing excessively. So researchers devised a method to gauge how a specific food has an effect on blood glucose. The Glycemic Index categorizes foods rich in carbohydrates by appointing them a number ranging from 0 to 100. The figure specifies the speed at which the food increases blood sugar levels during its absorption. The higher the number the quicker the sugar is absorbed.

A food is considered to have an elevated GI value if its rate is 70 or more. A GI value of 56-69 is considered medium and any foods lower than 55 are considered a low Glycemic Index food. Foods with a minimal GI rate are excellent since they absorb more spontaneously and give a balanced source of energy for extended hours, giving you a sense of fullness for lengthy periods of time.

But the main problem with the Glycemic Index is that there is no definite number set for each food available. There are numerous websites that provide rates for a particular food, but the figures provided are pretty much far-flung from one another. It is never clear where the numbers come from. Read the rest of this entry »