The Glycemic Index

Blood glucose

The glycemic index refers to the rate blood glucose levels rise after eating food, in
comparison with an equivalent amount of pure glucose (sugar). Sometimes pure glucose is
replaced by white bread as a standard.

High glycemic index foods

Food with high glycemic indexes include corn flakes, instant potatoes, honey, bread,
rice and potatoes. Interestingly ice cream has a fairly low glycemic index. This is due to the
fats which tend to slow blood sugar rises.
Low glycemic index foods
Food with a low glycemic index include kidney beans, lentils, soya beans, peanuts,
butter and haricot beans, blackeye and chick peas, apples, ice cream, milk, yogurt and tomato
soup

Glucose metabolism

Carbohydrates such as sugar, bread, pasta, rice and potatoes are broken down in the
body into a sugar molecules called glucose. Glucose is either burned for energy or stored as
fat.

Many physicians consider problems with glucose metabolism to be a precursor of diabetes,
a disease characterized by excessive levels of glucose in the blood.