4.6
Glycemic index and glycemic load
Carbohydrates break down into glucose during digestion, affecting blood sugar.
The glycemic index (GI) measures how quickly food raises blood sugar.
High-GI foods like white bread cause rapid spikes, while low-GI foods like whole grains result in gradual increases.
The glycemic load (GL) considers both quality and quantity of carbs.
High-GL foods impact blood sugar due to large carb amounts and high GI.
Managing blood sugar is vital, especially for diabetes.
High-GI foods cause spikes and crashes, while low-GI foods provide sustained energy and control.
Including low-GI foods like whole grains, lean proteins, and fruits promotes stable blood sugar.
GI and GL are tools, not sole determinants of a healthy diet.
Nutrients, fiber, and balance matter.
Understanding carbs’ impact on blood sugar helps maintain energy, support health goals, and prevent chronic diseases.
