GLYCEMIC INDEX

What is Glycemic Index ?The glycemic index or glycaemic index (GI) is a number associated with a particular type of food that indicates the food's effect on a person's blood glucose (also called blood sugar) level. A value of 100 represents the standard, an equivalent amount of pure glucose.The GI represents the total rise in a person's

blood sugar level following consumption of the food; it may or may not represent the rapidity of the rise in blood sugar. The steepness of the rise can be influenced by a number of other factors, such as the quantity of fat eaten with the food. The GI is useful for understanding how the body breaks down carbohydrates and only takes into account the available carbohydrate (total carbohydrate minus fibre) in a food. Although the food may contain fats and other components that contribute to the total rise in blood sugar, these effects are not reflected in the GI.

What does the GI value mean?The Glycemic Index (GI) is expressed as a ratio comparing the blood glucose increase caused by a test food to that of a reference food (usually Glucose) for 2 hours following ingestion.

X 100

Glycemic Index ValueLow GI 0 – 55

Moderate GI 56 – 69High GI ≥ 70

What is Glycemic Load?The glycemic load (GL) of food is a number that estimates how much the food will raise a person's blood glucose level after eating it. One unit of glycemic load approximates the effect of consuming one gram of glucose. Glycemic load accounts for how much carbohydrate (CHO) is in the food and how much each gram of carbohydrate in the food raises blood glucose levels. Glycemic load is based on the glycemic index (GI), and is calculated by multiplying the grams of available carbohydrate in the food times the food's GI and then dividing by 100.GL = (GI of CHO X Grams of CHO per serving) / 100

Example-Carrots ( peeled & boiled) have a GI of 47 & 5 gm CHO per serving.Then the GL of Carrots is (47x5)/100 = 2.4

Glycemic Load ValueLow GL 0 – 10

Moderate GL 11 – 19High GI ≥ 20

Glycemic Index Determination Protocol

25 gm or 50 gm CHO of Test Food

1st Hour- Blood taken Every

15 min

2nd Hour- Blood taken

every 30 min

Glucose response

value plotted in graph

Calculate Area Under The

Curve

Test Food response

compared to reference

Food (Glucose)

Repeat among 8 to 10

volunteers

Average is the GI value of the

Test Food

Glycemic Index Determination Protocol (Cont.)

Ingredients % in Finished

Good

GI Index % GI in FG

Soya 10% 15 1.5Oat 1.36% 40 0.54

P Husk 1.09% 0 0Corn 0.91% 70 0.64Gram 2% 8 0.16

Fenugreek 0.10% 3 0.003Atta 84.54% 62 52.42

GI of SRC Atta 55

AASHIRVAAD SRC ATTA

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