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glycemic response |
a measure of the increase in blood sugar after food is eaten |
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fat _____ the glycemic |
lowers |
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glycemic load |
multiplying the GI by the quantity of carbohydrate in grams and dividing by 100 |
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Carbohydrates that break down rapidly during digestion... |
have a high glycemic index |
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most fruit and vegetables |
have a low glycemic index |
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usual reference food |
glucose (sometimes white bread) |
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Insulin demand is greater |
after a meal with a high glycemic load |
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glycemic index |
ranking of a food based on its glycemic response |
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the acidity of vinegar |
lowers a meals glycemic index |
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larger portions |
increase the glycemic load regardless of GI |
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al dente pasta |
has a lower GI than well-cooked pasta |
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The Glycemic Index was developed... |
in 1981 at the University of Toronto |
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The main vegetable with a high glycemic index is... |
the potato |
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low GI rice... |
basmati |
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What is hypoglycemia? |
low blood sugar |
