What is the lipemic index?
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If you expect Glycemic index I copied/pasted information from
Glycemic index (also glycaemic index, GI) is a ranking system for carbohydrates based on their instantaneous effect on blood glucose levels. It compares carbohydrates gram for gram surrounded by individual foods, providing a numerical, evidence-based index of postprandial (post-meal) glycemia. The concept was invented by Dr. David J. Jenkins and colleagues in 1981 at the University of Toronto.
Carbohydrates that break down hurriedly during digestion have the superlative glycemic indices. Such carbohydrates require less vivacity to be converted into glucose, which results in faster digestion and a quicker increase of blood glucose. Carbohydrates that break down slowly, releasing glucose gradually into the blood stream, hold a low glycemic index. A lower glycemic index suggests slower rates of digestion and absorption of the sugars and starches contained by the foods and may also indicate greater extraction from the liver and periphery of the products of carbohydrate digestion. Additionally, a lower glycemic response equates to a lower insulin demand, better long-term blood glucose control and a decrease in blood lipids.
The glycemic index of a food is defined by the nouns under the 2 hour blood glucose response curve (AUC) following the ingestion of a fixed portion of carbohydrate (usually 50 g). The AUC of the experiment food is divided by the AUC of the standard (either glucose or white bread) and multiplied by 100.
The effect on blood glucose from a high versus low glycemic index carbohydrate.The average GI advantage is calculated from data collected within 10 human subjects. Both the standard and test food must contain an equal amount of available carbohydrate. The result give a relative ranking for each tested food .
Glycemic index values for different foods are calculated by comparing measurements of their effect on blood glucose near an equal carbohydrate portion of a reference food. The current validate methods use glucose as the reference food, giving it a glycemic index plus of 100 by definition. This has the advantages surrounded by that it is universal and it results contained by maximum GI values of approximately 100. White bread can also be used as a reference food, giving a different set of GI values (if white bread = 100, after glucose ≈ 140). For people whose staple carbohydrate source is white bread, this have the advantage of conveying directly whether replacement of the dietary staple near a different food would result in faster or slower blood glucose response. The disadvantages next to this system are that the reference food is not well-defined, and the GI enormity is culture dependent.