On the Glycemic Index, why is glucose rated 100?
On the Glycemic Index, why is glucose rated 100? On this site http://www.gifoundation.com/GI%20Concept.htm they state that glucose is taken as 100 since it causes the greatest and most rapid rise in blood glucose. However, from my knowledge, I have seen foods with higher GI ratings than 100. For example: "White rice, boiled, low-amylose (Turkey)" has a GI of 139, 42 carb/serve (g), and a 58.4 GL. All answers are appreciated.
because glucose is the reference food to which all the other foods on the index are compared
Ceaze because glucose is the reference food to which all the other foods on the index are compared Can you explain the statement that the website has made though? I know that is what is used as reference but I don't understand why they would say that glucose causes the greatest and most rapid rise in blood glucose when that other white rice stuff does it 39% faster.
dexterium Can you explain the statement that the website has made though? I know that is what is used as reference but I don't understand why they would say that glucose causes the greatest and most rapid rise in blood glucose when that other white rice stuff does it 39% faster. Actually, the site goes on to say glucose is absorbed quickly from the small intestine and GENERALLY causes the greatest and most rapid rise in blood glucose. So basically, this means it doesn't ALWAYS cause the greatest and most rapid rise in blood glucose, correct?
I thought glucose was sugar in your blood only?
Oi!!!
Gutrat I thought glucose was sugar in your blood only? dextrose = glucose
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