Measuring Sugar Release

The rate at which foods release sugar into the bloodstream is quantified using a measure called the glycaemic index.

Foods that are digested rapidly have a moderate or high glycaemic index (more than Sb), while foods that are digested more slowly have a low glycaemic index (less than 50).

Sugary and some starchy foods tend to have a high glycaemic index, whereas proteins and vegetables have a low glycaemic index.

The ratings of a selection of common foods according to the glycemic index are shown on the facing page.

Very High Glycaemic Index Foods (Over 100)

High Glycaemic Index Foods (80-100)

Moderate Glycaemic Index Foods (50-80)

Low Glycaemic Index (30-50)

Very Low Glycaemic Index Foods (Under 30)

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