GLYKEMIC INDEX

The Glycemic Index (GI) determines the ability of a food to raise its blood sugar levels 2-3 hours after consumption. Most carbohydrates are metabolized to a simple carbohydrate glucose, which is assigned a GI of 100. The higher the GI of a food, the faster it increases blood sugar. Foods with a GI of around 100 should be avoided mainly by diabetics, but also by overweight people. These foods cause a rapid rise in blood sugar. The pancreas reacts by secreting the hormone insulin, which regulates excess blood sugar and stores it in the organs. If, due to insulin, the blood sugar level falls below a certain level, the pancreas eliminates another hormone (glycogen), which stabilizes the amount of blood sugar at the optimal level. Foods with a high GI overload the pancreas and contribute to obesity - when the blood sugar level drops sharply due to insulin, we get hungry.

The glycemic index of a food increases not only according to its composition, but also to the degree of chemical processing - the more natural and fresher versions, the lower the GI. Foods with a GI below 50 are considered low GI foods.

GI value for selected sweeteners:

maltose (beer sugar) 110
glucose 100
honey 85
beet sugar 70
raisins 65
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Agave syrup 46
Date palm syrup 35
fructose 20