the glycemic index (gi) ranks carbohydrates on a scale from 0 to 100 according to how quickly they raise blood sugar levels after eating. foods with a high gi score are digested quickly and result in large fluctuations in blood sugar levels. low gi foods digest and absorb more slowly and therefore produce gradual rises in blood sugar and insulin levels. low gi diets have been shown to improve both glucose and levels of fats known as lipids in people with diabetes. they have benefits for weight control because they control appetite and delay hunger.
what is the glycemic index?