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Topic: Glycemic index

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	Linus Pauling Institute at Oregon State University
		To determine the glycemic index of a food, volunteers are typically given a test food that provides 50 grams of carbohydrate and a control food (white bread or pure glucose) that provides the same amount of carbohydrate on different days (2).
		The glycemic index is calculated as the area under the glucose curve after the test food is eaten, divided by the corresponding area after the control food is eaten.
		The glycemic load of a food is calculated by multiplying the glycemic index by the amount of carbohydrate in grams provided by a food and dividing the total by 100 (1).
	lpi.oregonstate.edu /infocenter/foods/grains/gigl.html (1605 words)

	Glycemic index: Facts and details from Encyclopedia Topic (Site not responding. Last check: 2007-10-09)
		A lower glycemic index suggests slower rates of digestion and absorption of the sugars and starches in the foods and may also indicate greater extraction from the liver and periphery of the products of carbohydrate digestion.
		Glycemic index values for different foods are calculated by comparing measurements of their effect on blood glucose with an equal carbohydrate portion of a reference food.
		The glycemic load (gl) is a ranking system for carbohydrate content in foods based on their glycemic index....
	www.absoluteastronomy.com /encyclopedia/g/gl/glycemic_index.htm (1739 words)

	Glycemic Index
		The glycemic index is a measure of the ability of a food to raise blood sugar levels after it is eaten.
		The glycemic index of a food is governed by several factors, such as the form of carbohydrate it contains, the amount and form of fiber it contains, how much processing and cooking it has been subjected to, and the presence of other substances such as protein and fat.
		Glycemic load is a related measurement calculated by multiplying the glycemic index of a food by the amount of carbohydrate contained in a typical serving of that food, and then dividing the result by 100.
	www.pccnaturalmarkets.com /health/Diet/Glycemic_Index.htm (1161 words)

	SingaporeMoms - Parenting Encyclopedia - Glycemic index
		The Glycemic Index (also glycaemic index, GI) is a ranking system for carbohydrates based on their immediate effect on blood glucose levels.
		The glycemic effect of foods depends on a number of factors such as the type of starch (amylose vs amylopectin), physical entrapment of the starch molecules within the food, fat content of the food and increased acidity of the meal - adding vinegar for example, will lower the GI.
		The glycemic index has been criticised for the following reasons: a limited range of data, some variation in GI measurements, GI values affected by cooking or preparation method, difficulty in predicting GI values within mixed meals and daily fluctuations in an individual’s glycemic response.
	www.singaporemoms.com /parenting/Glycemic_index (912 words)

	Glycemic Index
		The glycemic index (GI) is a numerical ranking of carbohydrate-containing foods based on their potential to raise blood sugar levels.
		The glycemic index tells you how quickly a carbohydrate-containing food turns into sugar, but it doesn’t tell you how much carbohydrate is in a serving of a food.
		Glycemic load is a relatively new term that considers both the glycemic index and the amount of carbohydrate in a food.
	www.tshc.fsu.edu /he/nutrition/Nutrition_Specialneeds/glycemic_index.htm (1359 words)

	The glycemic index and glycemic index foods list
		Foods are given a rating from 0 –100 on the glycemic index with glucose in the highest position.
		Ratings on the glycemic index have resulted from numerous studies; however, individuals should test their own reactions to food in relation to the glycemic index.
		Specifically, faster carbohydrates that are high on the glycemic index are great for raising low blood sugars after intense exercising whereas low glycemic index foods are helpful in maintaining blood sugar levels for long periods of exercise.
	www.healthyweightforum.org /eng/articles/glycemic-index (745 words)

	Glycemic Index
		Glycemic index is a measure of quality of carbohydrate in a food.
		Glycemic index of a food is determined by measuring the change in the blood sugar level of one or more people after eating 50 gram of digestible carbohydrate (i.e.
		The values of glycemic index and glycemic load for a number of food items for a serving size are given at Glycemic Index List of Foods.
	www.fatfreekitchen.com /diabetes/glycemic-index.html (860 words)

	Questions and Answers About Glycemic Index
		Glycemic index is assessed by having one or more people eat a specific amount of a single food (usually 50 grams of digestible carbohydrate [total carbohydrate minus fiber]) and then measuring the change in blood sugar levels compared to the levels achieved after they have eaten a control food such as white bread.
		It may be difficult to use GI as a measure on which to base dietary recommendations for the general population, because of its wide variability depending on the ripeness of a food, the degree to which a food is cooked, as well as other factors.
		Finally, the amount of food eaten to measure the glycemic index is often different from the amount of food eaten in a typical serving.
	www.ific.org /publications/qa/glycemicqa.cfm (490 words)

	The Glycemic Index
		The glycemic index of food is a ranking of foods based on their immediate effect on blood glucose (blood sugar) levels.
		The glycemic index of almost all pasta is low, while the glycemic index of almost all rice is high.
		Glycemic index variations occur in the average person, the diabetic and the non-diabetic.
	www.becomehealthynow.com /article/carbs/8 (2978 words)

	Glycemic Index Testing \| Glycemic Research Laboratories \| Glycemic Index \| Glycemic Load \| Cephalic Research
		Glycemic Solutions conducts human In Vivo clinical studies, which is the only legal product claim substantiation accepted by the United States government, including the FDA and FTC.
		Glycemic Solutions conducts clinical glycemic index testing for clients in the United States, and worldwide.
		Glycemic Solutions clinical studies include various glycemic index protocols suited to the clients needs, including studies utilizing diabetics, non-diabetics, obese, and overweight subjects.
	www.glycemicresearchlaboratories.com (205 words)

	Carbohydrates: Nutrition Source, Harvard School of Public Health
		The most comprehensive list of the glycemic index of foods was published in the July, 2002, issue of the American Journal of Clinical Nutrition (2).
		There is one thing that a food's glycemic index does not tell us: the relative amount of carbohydrate in a given food.
		Glycemic index, glycemic load, and dietary fiber intake and incidence of type 2 diabetes in younger and middle-aged women.
	www.hsph.harvard.edu /nutritionsource/carbohydrates.html (2145 words)

	Bodybuilding.com - Mauro Di Pasquale - FAQs About The Glycemic Index (GI)!
		The higher the index of a food item, the more rapid the increase in blood sugar level is. 'Sweet' food like maple syrup, chocolate, ice cream and 'starchy' food like potatoes and donuts are rated high in glycemic index.
		To calculate glycemic load in a typical serving of food, divide the GI of that food by 100 and multiply this by the useable carbohydrate content (in grams) in the serving size.
		For example, if we eat a high glycemic food or a high glycemic load meal, which by definition triggers a rapid rise in our blood sugar levels, our pancreas is over-stimulated and releases a much larger amount of insulin.
	www.bodybuilding.com /fun/md43.htm (1119 words)

	Glycemic Index Testing \| Glycemic Index \| Glycemic Load
		The senior staff and associate research fellows of Glycemic Research Laboratories conduct ongoing clinical and analytical studies of individual foods, drinks, packaged foods, nutrients, Pharmaceuticals and Nutraceuticals to determine their respective Glycemic Index, Glycemic Load, and Fat-Storing Response.
		As a nonpartisan organization, Glycemic Research Laboratories is bound not to defend specific industries or products, but rather is committed to expand, through responsible scientific research, a greater understanding of the glycemic index and its relation to foods that are glycemically acceptable for the overweight, diabetic, and health conscious public.
		Glycemic Research Laboratories currently conducts clinical studies for major food corporations to determine the fat-storing and glycemic properties of the foods submitted for human studies.
	www.glycemicindextesting.com /AboutUs.htm (179 words)

	The Glycemic Index
		A more pleasant surprise is the very low glycemic index of a tasty bean called chana dal, which is the subject of a separate Web page that I maintain at http://www.mendosa.com/chanadal.html.
		Obviously, quantity matters too—and that is the reason for the glycemic load values—but the measurement of the glycemic index of a food is not related to portion size.
		By multiplying the glycemic index of hundreds of foods by the proportion of carbohydrates that those foods contain he has developed a table of the relative glycemic potency (RGP) of these foods, a classification of whole foods according to their immediate impact on blood glucose levels.
	www.mendosa.com /gi.htm (8830 words)

	Glycemic Research Institute \| Glycemic Index \| Glycemic Index Testing \| Nano Certification
		With clinical evidence of the glycemic properties of a product, manufacturers can provide customers, as well as government agencies, finite proof that their product has been proven to be low glycemic.
		The glycemic index of carbohydrate-containing foods has been proposed as a way to quantify the blood glucose response following their consumption (Jenkins et al., 1981).
		Many factors can affect the glycemic index of a single food, especially when the food is consumed in a meal.
	www.glycemic.com /Government.htm (1083 words)

	Using the Glycemic Index and Glycemic Load to control insulin resistance and manage diabetes
		And some experts say that because the glycemic index is based on such a small quantity of food (50 grams) — less than the amount you’d typically eat — it understates the impact high-carb foods have on your blood sugar, while overstating the impact of low-carb foods.
		To rectify this, some nutritionists have developed a calculation for glycemic load (GL) and recommend that it be used as a dietary guide instead of the glycemic index because it accounts for the amount of food you are consuming as well as the way you combine your foods.
		To calculate the glycemic load of a food, divide the GI by 100 and multiply by the grams of carbohydrate in the serving size.
	www.womentowomen.com /insulinresistance/glycemicindex.asp (930 words)

	The Glycemic Index and Glycemic Load Theory - Knowledge - Hormel Foods
		Glycemic index (or GI) is a ranking of how fast a given food triggers a rise in the blood sugar level.
		Therefore, the closer a particular food is to 100, the higher its glycemic index.
		The glycemic load of a particular food is calculated by multiplying the amount of carbohydrate in a serving by the glycemic index and dividing that number by 100.
	www.hormel.com /templates/knowledge/knowledge.asp?catitemid=108&id=767 (692 words)

	The Glycemic Index Database - GI of Foods Listing
		The Glycemic Index, GI, is a scale that ranks carbohydrate-rich foods in order of how they affect body's blood sugar levels(glucose) compared to glucose or white bread.
		Glycemic response is influenced by the amount of the food we eat, type of the food, and how the food is processed or prepared.
		Foods that have lower Glycemic Response,Glycemic Index, cause only small fluctuations in blood sugar levels or insulin levels reducing the risk of coronary heart disease and diabetes in the long term and helping the body to maintain a healthy weight.
	www.gilisting.com (404 words)

	NutritionData.com Estimated Glycemic Load
		The Glycemic Load is the most practical way to apply the Glycemic Index to dieting, and is easily calculated by multiplying a food's Glycemic Index (as a percentage) by the number of net carbohydrates in a given serving.
		Glycemic Load gives a relative indication of how much that serving of food is likely to increase your blood sugar levels.
		For this study, Glycemic data was taken from the International table of glycemic index and glycemic load values: 2002 for those foods which could most reliably be matched to existing entries in ND's database.
	www.nutritiondata.com /help/estimated-glycemic-load (915 words)

	NutritionData.com Glycemic Index, Glycemic Load, Satiety, and the Fullness Factor (Site not responding. Last check: 2007-10-09)
		Glycemic Index uses a scale of 0 to 100, with higher values given to foods that cause the most rapid rise in blood sugar.
		The theory behind the Glycemic Index is simply to minimize insulin-related problems by identifying and avoiding foods that have the greatest effect on your blood sugar.
		Some proponents of the Glycemic Index (including many diet books authors) would like you to believe that GI and GL are all that matters when selecting which foods to eat.
	www.nutritiondata.com /glycemic-index.html (3343 words)

	Chapter 4 - The role of the glycemic index in food choice
		A more established index is the glycemic index which can be used to classify foods based on their blood glucose raising potential.
		The glycemic index is defined as the incremental area under the blood glucose response curve of a 50g carbohydrate portion of a test food expressed as a percent of the response to the same amount of carbohydrate from a standard food taken by the same subject.
		For practical application, the glycemic index is useful to rank foods by developing exchange lists of categories of low glycemic index foods, such as legumes, pearled barley, lightly refined grains (e.g.
	www.fao.org /docrep/w8079e/w8079e0a.htm (1658 words)

	Glycemic Index: Which Foods Have a Low Glycemic Index?
		The glycemic index is one attempt to measure each individual food’s effect on blood glucose levels.
		Low glycemic index foods generally have less of an impact on blood glucose levels.
		Many people have found the glycemic index to be a useful tool for controlling blood glucose levels or for losing weight.
	diabetes.webmd.com /glycemic-index-good-versus-bad-carbs (758 words)

	The Glycemic Index
		A high glycemic food causes a rapid and large increase in blood sugar, and then a rapid drop in blood sugar, while a low glycemic food causes a lower and more gradual increase and then gradual decrease in blood sugar.
		The glycemic response of each food in a meal needs to be averaged together, taking into account what percentage of the total carbs each food contributes to the meal.
		But still, as already indicated, it is not just the glycemic index of a food but the total amount of carbs eaten that determines the glycemic response of a food or meal.
	www.fitnessforoneandall.com /nutrition/article/glycemic_index.htm (2905 words)

	Glycemic Index
		The glycemic index (GI) is a ranking of carbohydrate foods individuals with diabetes use to manage their disease.
		Generally, the glycemic index is calculated by measuring blood glucose levels following the ingestion of a carbohydrate.
		In addition, differences exist in the glycemic indeces of foods due to the choice of reference food, the timing of blood sampling, or the computational method used to calculate the glycemic index.
	www.faqs.org /nutrition/Foo-Hea/Glycemic-Index.html (707 words)

	NutritionData.com Glycemic Index, Glycemic Load, Satiety, and the Fullness Factor
		The Glycemic Index is a numerical Index that ranks carbohydrates based on their rate of glycemic response (i.e.
		Glycemic Index values are determined experimentally by feeding human test subjects a fixed portion of the food (after an overnight fast), and subsequently extracting and measuring samples of their blood at specific intervals of time.
		ND agrees that the Glycemic Index is a marvelous tool for ranking carbohydrates (and much better than the old "simple" and "complex carbohydrate" designations).
	www.nutritiondata.com /topics/glycemic-index (3343 words)

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