What is Glycemic Index GI?
Definition of Glycemic Index: The Glycemic index or GI is measure of effect of complex sugar or carbohydrate on blood sugar level. In simple terms, this index is way of ranking food based on how quickly carbohydrate is broken into simple sugar and is assimilated in blood. High Glycemic index food is one which is assimilated in blood quickly, while low glycemic index food is one which takes time to assimilate.
In 1981, David Jenkins and Thomas Wolever of University of Toronto first invented the Glycemic index during their research on diabetes. This index is since then been used to classify food containing carbohydrates. The Glycemic index has been frequently used during discussion of controlling blood sugar in Diabetes. High Glycemic index food raises blood glucose (blood sugar -interchangeably used) faster.