The glycemic index (GI) scale starts at 100, which is the GI of pure glucose. Glucose is given this rating because glucose does not need to be broken down by the body to be absorbed into the bloodstream. This means glucose causes a quick rise in blood sugar levels. Other foods are also ranked by the extent they raise blood sugar levels after they have been consumed.
More work has been done on the Glycemic Index (GI) and diets based on low GI by Dr Jennie Brand-Miller and her researchers at the University of Sydney, Australia.
“Low GI: 55 or lower”
“Medium / Moderate GI: 56 – 69”
“High GI: 70 or higher”
It should also be noted that if a food that has a high GI is eaten with a food that has a low GI, the net GI of the meal becomes medium GI.
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