Glycemic Index

In some parts of the world glycemic index (GI) is now widely recognized as a reliable, physiologically based classification of foods according to their postprandial (after meal) glycemic effect (a measure of the change in blood glucose following ingestion of carbohydrate containing foods). GI addresses the quality of carbohydrates, but not the effect of the quantity of carbohydrates in a food portion on glycemia. As glucose and insulin responses depend on both the quantity and quality of the carbohydrates, the term glycemic load (GL) was  introduced to improve the reliability of predicting the glycemic response of a given diet. Research on the benefits of consuming a diet based on GI or GL and reducing the risk of overweight/obesity and chronic disease is equivocal.

Glycemic Index and Glycemic Load Technical Review 2004


Glycemic index & glycemic load as related to citrus
Proc. Fla. State Hort. Soc. 119:367-370, 2006.