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Page 84
| Appendix: Glycemic Index |
| The lower the number, the more slowly the food is utilized as blood sugar (and the longer it lasts); the higher the number, the more rapidly absorbed (and the more it jangles metabolism and the kidneys). |
| Most meats and fish are low in carbohydrates, and generally have little bearing on the basic purpose of the glycemic index which is to make sure there is a sound balance between the release of sugar into the bloodstream from diet and the release of fuel and sugar into the bloodstream from the liver. This in turn prevents excessive reliance on insulin and adrenalin for emergency blood sugar control. |
RATING | FOOD ITEM
110 | Maltose
100 | Glucose
98 | White potato, baked
97 | Parsnips
92 | Carrots
87 | Honey
80 | Potato, instant mashed
80 | Cornflakes
72 | Whole wheat bread
72 | White rice
69 | White bread
68 | Mars bar
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