Abstract
The glycemic index (GI) ranks carbohydrates in food according to the extent to which they raise blood glucose levels after eating. The GI gives a rough estimation as to how quickly a 50-gram serving of a particular food converts to sugar and raises the blood glucose level above normal.
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© 2016 Springer-Verlag Berlin Heidelberg
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Mathias, D. (2016). Glycemic index and glycemic load. In: Staying Healthy From 1 to 100. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-49195-9_41
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DOI: https://doi.org/10.1007/978-3-662-49195-9_41
Publisher Name: Springer, Berlin, Heidelberg
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