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Glossary

To get a more in-depth description of any terms in the Glossary, as well as a list of articles that relate to the term, just click on the term name in the list of terms below. You will be taken to a page that contains the terms, the longer description, and a list of the articles related to that topic.

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The glycemic index, glycaemic index, or GI is a measure of the effects of carbohydrates in food on blood sugar levels.  It estimates how much each gram of available carbohydrate (total carbohydrate minus fiber) in a food raises a person's blood glucose level following consumption of the food, relative to consumption of glucose.[1]  Glucose has a glycemic index of 100, by definition, and other foods have a lower glycemic index.


Glycemic index is defined for each type of food, independent of the amount of food consumed.  Glycemic load accounts for the amount of food consumed and is calculated in terms of glycemic index.

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