The glycemic index (GI) is a way of measuring the rate at which carbohydrates are broken down and appear in the blood as simple sugars. In general, the more refined and processed the food, the faster the food is broken down and the higher the GI.
High GI foods act rapidly to influence blood sugar, providing quick energy. However, this energy is usually short lived and hunger soon returns, potentially leading to overeating and weight gain. Low GI foods affect blood sugar more slowly and steadily. These foods provide greater satiety and longer lasting, more consistent energy, making eating less (and maintaining weight) easier.
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