THE GLYCEMIC INDEX
What is the Glycemic Index?
The glycemic index (GI) measures how carbohydrates affect and raise blood sugar - on a scale of 0 to 100, pure sugar being 100. The lower the number, the better. FiberPasta has one of the lowest glycemic index (GI) for pasta currently available on the market.
The Glycemic Index (GI) has been around for almost 40 years. And was designed by physicians Thomas Wolever and David Jenkins. The GI is based on a percent by which food raises blood sugar compared to glucose and it’s on a scale of 0 to 100. Foods that have a lower number seem to have a better response on blood sugars.
What Factors Can Affect the Glycemic Index?
In general, the majority of our meals don’t have a single food, but a variety. So there are several factors that can affect the response of the glycemic index.
Preparing Food - the surface of food changes when it’s chopped or pureed.
Cooking method - the amount of water, heat and cooking time.
Fat & Fiber- the more fat and fiber in a meal tends to slow digestion and absorptions of carbohydrates.
Ripeness of Food- as fruit becomes more ripe the carbohydrate changes to a simpler form.