Glycemic Index

I watched the morning program on Channel 5 today and learnt something new. Glycemic Index, in short, GI, is a measure of the effects of carbohydrates on blood sugar levels. Carbohydrates that break down quickly during digestion, releasing glucose rapidly into the bloodstream, have a high GI; carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low GI. For most people, foods with a low GI have significant health benefits.

Interestingly, many types of food which I regarded as healthy actually have a high GI, e.g. watermelon, meshed potato, corn flakes and porridge. Taking high GI food increases the chance of gaining unnecessary fat, and gets in the way of fat burning. Hmmm... time to do some research on this.

Wikipedia: http://en.wikipedia.org/wiki/Glycemic_index
GI official site: http://www.glycemicindex.com/