Post on 02-Jun-2015
description
Johanna Burani, MS, RD, CDE
www.EatGoodCarbs.com
It is a scale from 0-100 that ranks digested carbohydrates by how much they raise blood glucose levels compared to a reference food (glucose).
Low 0-55
Moderate 56-69
High 70+
10 healthy, fasting volunteers
25-50 g available carbohydrate of test food
25-50 g reference food (glucose)
Blood samples taken at 15-30-minute intervals over the next 2 hours
Values plotted for 1 test food trial and the averaged 3 reference food trials
Area under each curve (test food and reference food average) calculated and compared for each volunteer
Average of the comparisons (GI ratings) from all 10 volunteers = GI value for the test food
(continued)
For each subject: participation in 1 test food trial and 3 reference food trials; individual’s test food response is compared to the average of his/her 3 reference food responses.
For all 10 subjects: the average calculated from these 10 comparative responses becomes the GI value for the test food.
Adapted from Good Carbs Bad Carbs.
Reprinted courtesy of Marlowe & Company.
Adapted from Good Carbs Bad Carbs.
Reprinted courtesy of Marlowe & Company.
Accounts for intra/inter-metabolic variability from day to day.
Comparing test food responses to averaged glucose responses manages this variability.
Generates 320 or more data points.
• www.GlycemicIndex.com
• www.DavidMendosa.com
• Diabetes Care, Vol 31, No 12, December 2008
www.EatGoodCarbs.com
www.GlycemicIndex.com