glycemic index
gly-SEE-mik IN-deks
ɡlaɪˈsiːmɪk ˈɪndɛksListen
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Dictionary meaning
a numerical scale from 0 to 100 that ranks carbohydrate-containing foods by the rate at which they raise blood glucose levels relative to pure glucose or white bread; foods with a high glycemic index (above 70) cause rapid blood sugar spikes, while low-GI foods (below 55) produce a gradual rise; the concept was developed by Dr David Jenkins at the University of Toronto in 1981 and is widely used in the management of type 2 diabetes, sports nutrition, and weight management, though its practical utility is modified by portion size, food combinations, and individual metabolic variation
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