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When we take any food rich in carbohydrates, blood glucose levels increase progressively digested and assimilated as starches and sugars they contain. The speed at which they are digested and assimilated different foods depends on the type of nutrients that are composed of the fiber present and the composition of other foods on the stomach and intestines during digestion.

These aspects are assessed through a food’s glycemic index. This index is the ratio between the area of the absorption curve of the intake of 50 grams. pure glucose over time, with that obtained by eating the same amount of that food.

The glycemic index is determined in the laboratory under controlled conditions. The process involves taking each blood samples quickly to a person that has been done eating pure glucose solutions and sometimes other food in question. Despite being quite tricky to determine, their interpretation is simple: high rates imply a rapid absorption, whereas low rates indicate a slow absorption.

This index is very important for diabetics, since they must avoid rapid increases in blood glucose.

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