| Definition : The effect of a food on blood glucose (sugar) levels over a period of time. Researchers have discovered that some kinds of foods raise blood glucose levels more quickly than other foods containing the same amount of carbohydrates, at least under laboratory conditions. Cooked carrots get glucose into the blood faster than pure glucose! In practice, foods are not eaten alone and the presence of other foods changes the measured results for the pure food. In addition, some foods don’t have much carbohydrate even if they get it into the blood quickly. A better guide is glycemic density which combines the glycemic index with the amount of carbohydrate in the food. |