The glycemic index or GI ranks carbohydrates according to their effect on blood glucose levels. The lower the GI, the slower the rise in blood glucose levels will be when the food is consumed. The effect may differ from person to person.
It is recommended that people with diabetes have moderate amounts of carbohydrate and include high fibre foods that also have a low GI (not all high fibre foods have a low GI).
Some research has shown that by eating a diet with a lower GI, people with diabetes can reduce their average blood glucose levels. This is important in reducing the risk of developing diabetes-related complications.
GI numbers are to be used as a guide only as individual foods do not have the same response in all people with diabetes.
Low GI foods are foods with a GI less than 55.
Intermediate GI foods are foods with a GI between 55 and 70.
High GI foods are foods with a GI greater than 70.
The recommendation is to eat more low and intermediate GI foods, not to exclude high GI foods.
The GI is only a small part of the healthy eating plan for people with diabetes.
GI glycemic index is ideal for people who want to control the amount of glucose in the blood, either to take control of the diabetes or to diets low glycemic level. Quick and intuitive, easy to search for food by filtering according to their level.
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More about GI:
The glycemic index, or glycaemic index, (GI) provides a measure of how quickly blood sugar levels (i.e. levels of glucose in the blood) rise after eating a particular type of food.
GI values can be interpreted intuitively as percentages on an absolute scale and are commonly interpreted as follows:
A low GI food will release glucose more slowly and steadily.
A high GI food causes a more rapid rise in blood glucose levels and is suitable for energy recovery after endurance exercise or for a person experiencing hypoglycemia.
Many modern diets rely on the glycemic index, including the South Beach Diet, Transitions by Market America and NutriSystem Nourish Diet.
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