Glycemic Measurement Factors

A variety of factors influence a gylcemic measurement of food, such as quantity, cooking preparation and amount of processing.

Glycemic Index Rating

The glycemic index measures the amount of carbohydrates in food and gives them either a low- or high-glycemic index rating ranging from 1 to 100.

High-Glycemic Diet

A high-glycemic diet consists of mainly refined carbohydrates such as pizza, cookies, french fries, potato chips and pancakes. High-glycemic foods typically have an index rating of 70 or higher.

Blood Sugar Levels

Because the body processes high-glycemic foods more quickly, individuals who consume a high-glycemic diet full of refined carbohydrates may be continuously hungry. Foods with a high-glycemic index rating raise blood sugar levels and may contribute to heart disease in diabetic patients.

Obesity and Cardiovascular Disease

In a Harvard study, animals receiving a diet of high-glycemic carbohydrates developed significantly more body fat than animals fed a diet of low-glycemic carbohydrates. In addition, the high-glycemic diet led to increased triglyceride levels which contribute to cardiovascular disease.

Source:

WebMD.com: The Glycemic Index Diet (Low Glycemic Diet)

Science Daily: Low-glycemic Load Diet May Improve Ability to Stay on Diet Longer