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Glycemic Index (GI) A 0 to 100 ranking of carbohydrates based on how fast they affect the level of glucose in the bloodstream (commonly referred to as the "blood sugar" level). Glucose has a GI of 100, meaning it enters the bloodstream immediately; this is the reference point against which other foods are compared. Carbs that break down more slowly and release glucose gradually into the bloodstream have low GIs. Refined flours, white rice and potatoes (except sweet potatoes), high fructose corn syrup and table sugar have a high GI index. |