Glycemic Index (GI) is used to determine the influence of carbohydrate-rich foods on blood glucose levels. The Glycemic Research Institute mentions how GI reflect amounts of carbohydrates in edible agents and the metabolic response once digestion takes place. High glycemic foods increase blood glucose, results in greater release of insulin, and stores as fat if not burned. High glycemic foods produce an energy spike followed by energy depletion resulting from a surge of insulin in the blood. More insulin is released as the body attempts to stabilize elevated blood glucose and bring equilibrium. Low glycemic foods provide gradual increases in blood glucose resulting in longer periods of continued energy. This in turn promotes healthy weight, balances blood glucose, and maintains sustainable energy.
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