Post by MINX on Aug 17, 2006 19:30:43 GMT -5
The Glycemic Index (GI) has over the years become the focus of heated debates among various health advocates, particularly with respect to weight and blood sugar management. Proponents for the utilization of the glycemic index argue that the consumption of low GI meals (lower than 55 on a scale from 0 - 100) results in greater weight loss and satiety compared to the consumption of high (greater than 70) GI meals, while opponents of the glycemic index question these findings and argue against high-glycemic index foods promoting obesity.
Based on how fast a particular food raises blood sugar over a 2-3 hour period, the glycemic index uses a numbering index, whereby glucose is the reference point of 100 (some sources use white bread as a reference of 100, in which case glucose would be 140). A baked potato for instance ranks 85 on that scale, brown rice 79, white bread 72, table sugar 65, bananas 51, milk 30, grapefruit 25, and broccoli 6.
**However, when comparing the databases of different researchers, one can find fast discrepancies with their rankings of certain foods, which doesn't help to support the validity of that system. Defendants of the glycemic index explain that one reason for these inconsistencies is the fact that within the same food group there can be a tremendous variation in the GI. Rice for instance ranges from 38 - 94 on the glycemic index scale as a result of rice being available as white and brown rice, and there is short-grain, medium-grain, and long-grain rice - all having varying effects on the glycemic index.
Based on how fast a particular food raises blood sugar over a 2-3 hour period, the glycemic index uses a numbering index, whereby glucose is the reference point of 100 (some sources use white bread as a reference of 100, in which case glucose would be 140). A baked potato for instance ranks 85 on that scale, brown rice 79, white bread 72, table sugar 65, bananas 51, milk 30, grapefruit 25, and broccoli 6.
**However, when comparing the databases of different researchers, one can find fast discrepancies with their rankings of certain foods, which doesn't help to support the validity of that system. Defendants of the glycemic index explain that one reason for these inconsistencies is the fact that within the same food group there can be a tremendous variation in the GI. Rice for instance ranges from 38 - 94 on the glycemic index scale as a result of rice being available as white and brown rice, and there is short-grain, medium-grain, and long-grain rice - all having varying effects on the glycemic index.