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Glycemic Index or GI is a measure of the effects of carbohydrates on blood sugar levels.
Carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low Glycemic Index. Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high Glycemic Index.
Whole grains typically have a lower-GI value than refined grains and have a higher nutritional content with more fiber, vitamins, minerals and phytochemicals.
Whole Oats 55 Flax 32 Barley 25 Peas 22
Note: It is possible for some foods to have a GI value of greater than 100; been higher than the response for the reference glucose = 100
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