Glycemic index (GI) or Glycemic Load (GL) as a determining factor in nutrition?
The glycemic index gives carbohydrate-containing foods a numerical value on a scale of 0 to 100, with pure glucose given the highest value. The lower the GI value of a food, the slower blood sugar levels rise after eating it. The more carbohydrates the food contains and the more processed it is, the higher the GI, but the increased fiber and fat content results in lower values.