HomeAbout UsMembershipProgramsClassesNutritionNewsContact 
 
Take a Tour

Glycemic Index

The Glycemic Index (also glycaemic index, GI) is a ranking system for carbohydrates based on their immediate effect on blood glucose levels. It compares carbohydrates gram for gram in individual foods, providing a numerical, evidence-based index of post-meal glycemia.

The glycemic index applies to foods that contain carbohydrate only. High fat and high protein foods such as meat, eggs, nuts and cheese have a negligible GI. Furthermore, because many fruits and vegetables (but not potatoes) contain very little carbohydrate, they also have low GI values. Alcoholic beverages are also low GI.

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.

Go Back

Raby Bay Harbour, Level 1-152 Shore St. Cleveland Queensland Australia 4163      Tel: 07 3488 2455      Fax: 07 3488 2466

  Sitemap Contact Us Privacy Policy designed by www.marketingeye.com.au