The Glycemic Index (GI) is a numerical scale (0-100) measuring how quickly a carbohydrate-containing food raises blood sugar levels after consumption. Foods are categorized as low (≤55), medium (56-69), or high GI (≥70).

GI is crucial for managing blood sugar levels, especially for diabetics, as low-GI foods cause slower glucose release, promoting better glycemic control and sustained energy. Understanding GI helps choose foods that minimize blood sugar spikes, reduce the risk of diabetes complications, and support overall metabolic health.

Foods are classified into three categories: Low GI (≤55): Slow glucose release, e.g., lentils, brown rice, and vegetables like okra (bhindi). Medium GI (56-69): Moderate impact, e.g., ripe bananas, parathas, or basmati rice. High GI (≥70): Rapid glucose spikes, e.g., white rice, potatoes, and sweets like jalebi. This classification helps in selecting foods for better blood sugar control and energy balance.

High GI foods (e.g., white rice, and sweets) cause rapid spikes in blood sugar levels, leading to energy crashes, increased hunger, and a higher risk of diabetes, obesity, and heart disease. Consistently consuming high-GI foods may strain insulin production and promote fat storage. Low GI foods (e.g., lentils, vegetables) result in gradual blood sugar rises, providing sustained energy, reducing hunger pains, and supporting weight management. They help regulate insulin levels, improve cholesterol, and reduce the risk of chronic diseases, making them a healthier choice for long-term well-being and metabolic health.

Replace high GI options with low GI choices, e.g., use whole wheat chapati instead of white bread. Include fiber-rich foods like lentils, chickpeas, and green vegetables in meals. Pair low-GI foods with high-protein sources, like dal with quinoa or curd. Indian Food GI Examples: Low GI: Moong dal (38), brown rice (50), rajma (28). Medium GI: Roti (62), ripe banana (58). High GI: White rice (73), poha (80).

The glycemic index of any food product is determined experimentally in a proper research setting. The data in this glycemic index calculator has been used from the official glycemic index website and the international GI database from the University of Sydney. To determine the glycemic index of any food product, at least 10 healthy people are fed a portion of a specific food item containing 50 grams of digestible carbohydrates and then its effect on blood glucose levels is measured for the next 2 hours. It seems to be monitored. Then the graph of each participant's glucose [AUC] area under the curve (in this case two-hour blood glucose response) is compared. As a reference meal, the same 10 participants were also fed an equal-carbohydrate portion of pure glucose. To calculate the GI value of the tested food product, divide each person's glucose AUC of the test food by the glucose AUC of the reference food and take an average for all participants.