GI: What does this mean?

With the trend of low-carbohydrate diets, it is important to understand the differences between “good” and “bad” carbohydrates. This distinction has to do with how carbohydrates are metabolized by the body. Carbohydrates are a primary source of energy that are broken down to glucose, a simple sugar. Glucose circulates in the blood, fueling the processes in the body and the brain. Insulin, a protein secreted by cells in the pancreas, activates cells so that they can metabolize this glucose and use it as energy. Recently, the quality of carbohydrate has been linked to blood glucose levels and how they are maintained. The glycemic index (GI) provides a quantified measure of “good” carbs. “Good” carbs have a higher GI since blood glucose levels are sustained for longer periods of time. This means that the cells have a constant amount of fuel while giving a feeling of fullness. Lower GI foods cause blood glucose levels to drop soon after they are eaten, causing one to feel hungry even though they just ate. Therefore, GI could be used to determine good food choices that allow you to eat the right type of carbohydrates. High GI foods include grains and other complex carbohydrates such as whole-wheat breads, spelt, and barley. Lower GI foods tend to be simple carbohydrates such as sugars. GI can be used as a good marker for a distinct biochemical effect food has on the body.
For more information, please visit http://www.glycemicindex.com/. This database can be used to find the GI of your favorite foods.