GLYKEMIC INDEX

Glycemic Index (GI) determines the food's ability to raise blood sugar 2-3 hours after consumption. Most carbohydrates are metabolized to a single carbohydrate glucose that is assigned a GI of 100. The higher the GI food, the faster it increases blood sugar. Foods with a GI of about 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 insulin hormone, which regulates excess blood sugar and stores it in the organs. If insulin levels fall below a certain level due to insulin, the pancreas expels another hormone (glycogen), which stabilizes the amount of blood sugar to its optimum value. Thus, high GI foods overload the pancreas and contribute to obesity.

Glycemic index of food increases not only depending on composition, but also on the degree of chemical processing - the more natural and fresher the version, the lower the GI. GI foods below 50 are considered low GI foods.

GI for selected sweeteners:

• maltose (beer sugar) 110
• glucose 100
• honey 85
• beet sugar 70
• raisins 65

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• agave syrup 46
• date syrup 35
• fructose 20