counterparts—which is often erroneously
thought of as synonymous with “healthier.”
GLYCEMIC INDEX
The glycemic index (GI) is a
numerical scale used to quantify
how fast fifty grams of
carbohydrate from a particular
food can raise blood glucose
level. Carbohydrates that break
down quickly during digestion
and release glucose rapidly into
the bloodstream have a higher GI;
carbohydrates that break down
more slowly, releasing glucose
more gradually into the
bloodstream, have a lower GI.
The “standard” used for the GI
scale—the food to which other
foods are compared—is either
glucose (with a score of 100) or