Glycemic index probably provides us with an idea abort how much a food raises our sugar level.
Can we a rough estimate of glycemic index of the food which we eat. I s there any simple way to do that?
See:
http://ilsi.eu/wp-content/uploads/sites/3/2016/06/Glycaemic-Response-2011.pdf
Article Glycemic Index, Glycemic Load and Glycemic Response: an Inte...
See:
http://ilsi.eu/wp-content/uploads/sites/3/2016/06/Glycaemic-Response-2011.pdf
Article Glycemic Index, Glycemic Load and Glycemic Response: an Inte...
This fits best here:
https://www.diabetesselfmanagement.com/nutrition-exercise/meal-planning/carbohydrate-counting-glycemic-index-and-glycemic-load-putting-them-all-together/
https://www.webmd.com/diabetes/guide/glycemic-index-good-versus-bad-carbs
https://www.researchgate.net/publication/51788883_In_vitro_and_in_vivo_assessment_of_the_glycemic_index_of_bakery_products_Influence_of_the_reformulation_of_ingredients
Best Regards,
Maham Muzamil.
Thanks a lot Nirmala
I will learn this but will carry a calculator. Yes it is simple indeed. Rather going to try now.
Again thanks
Regards
The glycemic index (GI) is a concept that ranks the glycemic potency of foods (1). It is calculated as the incremental area under the curve (iAUC) for blood glucose after consumption of a test food divided by the iAUC of a reference food containing the same amount of carbohydrate. GL is a GI-weighted measure of carbohydrate content. ... Glycemic load of a serving of food can be calculated as its carbohydrate content measured in grams (g), multiplied by the food's GI, and divided by 100. For example, watermelon has a GI of 72. The glycemic load takes into consideration both the glycemic index of a food and the amount of carbohydrate in the portion of food eaten. The glycemic load is calculated by multiplying the glycemic index value by the number of grams of carbohydrate, then dividing by 100.
Regards
Hello Sikandar,
General assumptions of GI can be done regarding the experience mostly as I believe. However, when following parameters of food products are known to us; it is easy to get an idea of their GI s;
1). The degree of gelatinization - easy to identify (e.g. The outer surface of the bread is lower in GI compared to the interior due to retrogradation..., so is for roti. But for foods like noodles, boiled rice - GI is higher due to high degree of gelatinization).
2). Percentage of complex carbohydrates and their sources (This can be readily understood by reading ingrediets that are in their respective order).
3). Incorporation of simple sugars. (Again can be known by food ingredients labeled).
There are some other aspects to consider too, but they can not be used at a glance to generally assume the GI.
Hope this helps. Cheers.
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