Glossary
Glycaemic index (GI)
A ranking of how quickly a carbohydrate food raises blood sugar.
The glycaemic index ranks carbohydrate foods by how quickly and how much they raise blood sugar. Low-GI foods (most vegetables, legumes, intact whole grains) give a gentler rise; high-GI foods (white bread, sugary drinks) spike it. But the whole meal matters more than any single number — protein, fat, fibre and the order you eat all flatten the curve.
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