glycemic index; glycemic load
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GI based off
a 50g weight of food
why choose low GL foods?
smaller rise in glucose levels, full longer, diabetes management, improve body's sensitivity to insulin
GI influences
starch structure, fiber content, food processing and other macronutrients such as fat
glycemic load
grams of carbohydrate in a food x the GI of that food / 100
baked potato
high glycemic index
High GL
increase blood triglyceride level; rapid return of hunger; insulin resistance develops
glycemic index
ratio of blood glucose response to a given food compared to a standard such as glucose