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The glycemic index is a useful tool in the effective planning of meals to prevent “spikes” in the blood glucose level after meals.
Foods with a low glycemic index release glucose into the blood slowly and steadily, therefore ensuring the blood glucose level remains relatively constant. Preventing sharp increases in the blood glucose level is thought to help prevent several diseases such as coronary heart disease and type II diabetes.
However, there are limitations to bear in mind when calculating the glycemic index of foods and planning meals.
Some examples of these limitations are described below: