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GI

GI

Glycemic Index, Glycaemic Index
A ranking system for carbohydrates based on their immediate effect on blood glucose levels. It compares carbohydrates gram for gram in individual foods, providing a numerical, evidence-based index of postprandial (post-meal) glycemia. The GI of a food is defined by the area under the 2 hour blood glucose response curve (AUC) following the ingestion of a fixed portion of carbohydrate (usually 50 g). Carbohydrates that break down rapidly during digestion have the highest GIs. An increased blood glucose response occurs very quickly. Carbohydrates that break down slowly, releasing glucose gradually into the blood stream, have a low GI.

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