WHAT’S THE GLYCEMIC INDEX AND WHY IS IT IMPORTANT TO KEEP IT LOW DURING SOME PHYSIOLOGIC/PATHOLOGIC STATES?
The Glycemic Index (GI), measures how a food containing carbohydrates raises blood glucose levels. Foods with a low Glycemic Index are better assimilated in the body and result in healthier blood sugar and insulin control, disease prevention, increased energy, and improved mood. High glycemic index foods containing cereals rich in starch can cause health issues such as obesity and diabetes, both in humans and animals.