Glycemic index and glycemic load how to use them in your diet?

1. What's the glycemic index?

2. Factors affecting the lowering of the glycemic index

3. Factors affecting the increase in glycemic index

4. It's a high-glycemic charge

1. What's the glycemic index?

(IG) is a parameter that determines the rate of increase in glucose levels in the blood after ingestion of 50 g of absorbable carbohydrates (glucose) compared to an increase in the same amount of glucose in the form of pure glucose. It is a way of measuring the rate at which the glucose content of the product is converted into glucose by circulating the best glucose into the blood. Assuming that glucose intake from glucose products containing glucose (glucose) leads to a 100% increase in blood glucose level, this means that the glucurity level of a given product is IG = 100.

2. Factors affecting the lowering of the glycemic index

The IG-lowering factors are: high amylose to amylopectin ratio, e.g. in edible potatoes such as legumes, celery, peas, beans, and tongue; the content of fructose (present in fruit) and galactose, a high content of β-glucan (found in cereal grains, fresh fungi and bamboo); thinner cooling (this would also result in lower calorific values of starch potato, which reduces the glycemic index of the edible product; therefore, the preparation of potato products such as cereals will result in the release of the fat into the diet, so that it may not be absorbed by the fat produced by the cereal crops and cereals). In the case of IG-free products, it is possible to reduce the fat content of the food and the fat (e.g., in case of pigs, eggs, nuts and eggs) and, in the case that it is not absorbed in the food, it will also have a higher calorie-resistence factor than in the

3. Factors affecting the increase in glycemic index

The IG-boosting factors are: low amylose to amylopectin ratio, e.g. in rice, potatoes and wheat flour; high glucose content (both added to the foodstuff at its production stage and resulting from the breakdown of starch as a result of long storage of vegetables or fruits); lower β-glucan content; ?? roasting, extraction and cooking, such as chickpeas, popcorn; ¢ high maturity, such that the fat content of the grapes is less than that of grapes and vinegar in the blood. Low fat content begins with the production of lectins and fats; ̇ the fat of the chickens, eggs, fats, and eggs is reduced in fat content.

4. It's a high-glycemic charge

If we use a glycemic index indicator, we do not take into account the amount of carbohydrates consumed in a given product, but only their quality and the rate at which they are absorbed into the glucose. A parameter called a glycaemic load (LG) takes into account both the quality and quantity of carbs consumed. Glycaemic loads are calculated by multiplying the number of glucose intake in the diet by the rate of the IG of the portion expressed in grams of the product. However, the resulting value must also be divided by 100. LG = the body's average absorption rate in the [g] portion of the body by the length of the GI of its product.