The glycaemic index (GI) has been developed to measure how quickly or slowly foods release glucose into the bloodstream
The glycaemic index (GI) has been developed to measure how quickly or slowly foods release glucose into the bloodstream. As glucose is the fastest releasing carbohydrate and raises insulin to the highest level, the GI gives it a score of 100 – and everything else is measured against it. The main issue is how quickly a carbohydrate breaks down into glucose and is then absorbed into the blood stream. More in the main article with GI level food chart.