All Glossary Terms
Nutrition
Glycemic Index (GI)
A ranking of carbohydrates based on how quickly they raise blood sugar.
The glycemic index ranks carbohydrate foods from 0-100 based on how rapidly they increase blood glucose compared to pure glucose (GI=100). Low GI foods (under 55) cause gradual rises; high GI foods cause rapid spikes. GI is influenced by fiber, fat, protein, and food processing. GI matters most for diabetics; for most people, total carbs and context matter more.
Examples
- White bread: GI ~75 (high)
- Brown rice: GI ~50 (medium)
- Most vegetables: GI <15 (low)