Tutoring school subjects, the glycemic index might rarely be mentioned. In other contexts it’s important. The tutor briefly explains the glycemic index.
In yesterday’s post I began about carbohydrates from a dietary point of view, discussing the difference between simple and complex ones.
To go further with the discussion, a definition is needed: the glycemic index.
When carbohydrates are digested, they are separated into individual molecules called simple sugars. Glucose is a simple sugar, for example. The simple sugars are then absorbed into the blood, which elevates blood sugar.
A food’s glycemic index measures the rise in blood sugar caused by eating that food, relative to eating glucose itself. On the scale, glucose is given a glycemic index (GI) of 100.
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Next post I’ll discuss the connection between carbohydrates and the glycemic index.