The glycemic index (GI) is a scale that goes from 1 to 100 and allows us to classify foods according to their capacity to raise blood sugar. It indicates how quickly glucose from a food enters the bloodstream.
Above 70, a food is considered to have a high glycemic index. It causes a rapid rise in blood sugar levels and requires more insulin to balance blood sugar.
Below 55, a food is considered to have a low glycemic index. The sugar from a food with a low glycemic index enters the bloodstream more slowly. The energy it delivers arrives slower but is more durable over time.
Between 55 and 70, a food is said to have a medium glycemic index.
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