The Glycemic index is indicative of the food’s effect on the body’s blood sugar. Some food can easily increase blood sugar content while others won’t even nudge it despite having similar carbohydrate contents. If blood sugar increases pointedly two hours after eating the food, that food is classified as having high glycemic index. Alternatively, if there is no dramatic increase in blood sugar two hours after ingesting the food, it is classified as having a low glycemic index.
Dr. Frank Sacks, the research head from Brigham and Women’s Hospital and Harvard Medical School in Boston said: “The big question is, does that translate to any health issues?”