The GI Factor, understand how to control your blood sugar with food.

The glycemic index (GI) is a measure of the effects of carbohydrates on blood sugar levels. In the early 1980s, Dr. David Jenkins (professor of nutrition at the University of Toronto) and his colleagues developed the glycemic index (GI) in their research to determine which foods were best suited for control of blood sugar levels in people with diabetes. In was concluded that carbohydrates which break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI, while carbohydrates that break down more slowly and release glucose gradually into the bloodstream, have a low GI.

There are three major components of food; proteins, carbohydrates, and fats. Because carbohydrates are a rich source of the body’s primary fuel (glucose), they have the greatest effect on blood sugar levels. (Glucose is what the body uses for energy.)