What is a glycemic index?
The defination is as follows:
When we eat carbohydrates, they break down in the digestive system into small particles, ultimately converted into glucose that enters the bloodstream. The pace of entry into the blood differs between types of food – dependent in part on their fiber content. This pace is often referred to as the “glycemic index”. Glycemic indices of foods are ranked from 0-100, and categorized according to low, medium, and high.
Theoretically, food that isn’t overly processed will be more complex and will take longer to break down; from this, we can assume that the absorption of the glucose into the blood stream would be slower and the glycemic index would be lower. For example, whole corn’s glycemic index is 53 compared to popcorn’s index, which is 72. This means that after the same whole grain altered its structure, it has a completely different effect on the blood sugar’s level.
