The glycemic index (GI) is a numerical scale used to rank carbohydrates.

The glycemic index (GI) is a numerical scale used to rank carbohydrates in foods based on how quickly they raise blood sugar levels after consumption. It is a measure of how much a particular food will cause a rapid or slow increase in blood glucose levels. The GI scale typically ranges from 0 to 100, with higher values indicating a faster and larger increase in blood sugar levels. Carbohydrates are classified into three categories based on their GI values: High GI (70 or higher): Foods that are rapidly digested and absorbed, causing a rapid and significant increase in blood sugar levels. Examples include white rice, white bread, and many sugary foods. Medium GI (56-69): Foods that are moderately digested and absorbed, causing a moderate increase in blood sugar levels. Examples include whole grain bread, oatmeal, and basmati rice. Low GI (55 or lower): Foods that are slowly digested and absorbed, causing a gradual and minimal increase in blood sugar levels. Examples include most fruits and vegetables, legumes, and whole grains like quinoa and barley. Low-GI foods are generally considered healthier because they help regulate blood sugar levels and may be beneficial for managing conditions like diabetes and promoting overall health. However, it's important to note that the GI is just one factor to consider in a healthy diet, and other factors such as portion size, overall nutrient content, and individual variations in blood sugar response should also be taken into account.

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