Your Glycemic index reminder
By John DiTraglia - Contributing Columnist
We were reminded about this thing called the glycemic index, which is probably really a thing, by the April 8 issue of the New England Journal of Medicine. (1) The glycemic index, which we have belabored before (The glycemic index doesn’t matter, Portsmouth Daily Times 2-2-15), is defined as how much 50 grams of food containing carbohydrates raises the blood glucose level.
It might be thought of as the sugar spikiness of a food. (Spikey vs spiky makes a big list on Google) In general, spikiness is a violation of the proposition that an even keel is better and wide fluctuations are generally found to represent malfunction and/or are damaging to your health. Then there is another thing that this report looked at called the glycemic load of a diet. They calculated this by “multiplying the mean net carbohydrate intake by the glycemic index and then dividing by 100.”