The glycemic index (GI) is a numerical scale used to measure how quickly and significantly a carbohydrate-containing food affects blood glucose levels after consumption.
It ranks foods based on their ability to raise blood sugar levels compared to a reference food (usually glucose or white bread) consumed in the same amount.
Foods with a high GI score (above 70) cause a rapid spike in blood glucose levels, leading to a quick but often short-lived burst of energy, followed by a subsequent crash. In contrast, foods with a low GI score (below 55) result in a slower and more gradual increase in blood sugar levels, providing sustained energy.
