[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"doc-seo-562781-105":3,"detail-sidebar-cat-1-en-105":81,"doc-detail-562781-en":127},{"code":4,"msg":5,"data":6},0,"ok",{"site_id":7,"language":8,"slug":9,"title":10,"keywords":11,"description":12,"schema_data":13,"social_meta":74,"head_meta":76,"extra_data":78,"updated_unix":80},105,"en","glycaemic-index-part-overview","Glycaemic Index - Part - Overview","","Glycaemic Index (GI) explains how carbohydrate foods are broken down into glucose at different speeds, shaping how quickly sugar enters the bloodstream. Foods are grouped into high, medium, and low GI levels, with GI understanding supporting steadier blood glucose for people with diabetes and helping with diabetes prevention and healthier weight management. The guide compares high GI foods with their effects on hunger and energy and contrasts them with lower GI choices that reduce spikes and dips.",{"@graph":14,"@context":73},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/template/","Template",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/template/general/","General",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/template/glycaemic-index-part-overview/562781/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/glycaemic-index-part-overview/562781.png","ImageObject",442,249,{"name":42,"@type":43},"sagouaw","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-10-22","2026-10-12",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",8,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69],{"name":60,"@type":61,"acceptedAnswer":62},"What is the glycaemic index (GI) and what does it measure?","Question",{"text":63,"@type":64},"GI measures how fast the sugar from a food enters the bloodstream. Carbohydrate foods can be classified as high, medium, or low based on this speed.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"How do high GI foods affect blood glucose and feelings of hunger?",{"text":68,"@type":64},"High GI foods release glucose quickly, raising blood sugar rapidly. This can lead to blood glucose dropping too low, causing hunger and tiredness, which may encourage repeated snacking.",{"name":70,"@type":61,"acceptedAnswer":71},"What factors can change a food’s GI?",{"text":72,"@type":64},"GI can be affected by other nutrients (protein, fat, fibre), how the food is cooked, what foods are eaten at the same time, and the level of processing (for example, whole fruit versus fruit juice).","https://schema.org",{"og:url":32,"og:type":75,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":77,"canonical":32},"index,follow",{"doc_id":79,"site_id":7},562781,1792113643,{"code":4,"msg":82,"data":83},"success",[84,89,94,99,104,109,114,119,124],{"id":85,"doc_module":22,"doc_module_name":25,"category_name":86,"show_sort_weight":87,"slug":88},11,"Presentations",90,"presentations",{"id":90,"doc_module":22,"doc_module_name":25,"category_name":91,"show_sort_weight":92,"slug":93},12,"Resumes",80,"resumes",{"id":95,"doc_module":22,"doc_module_name":25,"category_name":96,"show_sort_weight":97,"slug":98},14,"Invoices",70,"invoices",{"id":100,"doc_module":22,"doc_module_name":25,"category_name":101,"show_sort_weight":102,"slug":103},15,"Posters",60,"posters",{"id":105,"doc_module":22,"doc_module_name":25,"category_name":106,"show_sort_weight":107,"slug":108},16,"Social Media",50,"social-media",{"id":110,"doc_module":22,"doc_module_name":25,"category_name":111,"show_sort_weight":112,"slug":113},17,"Forms",40,"forms",{"id":115,"doc_module":22,"doc_module_name":25,"category_name":116,"show_sort_weight":117,"slug":118},18,"Letters",30,"letters",{"id":120,"doc_module":22,"doc_module_name":25,"category_name":121,"show_sort_weight":122,"slug":123},21,"Paper Templates",5,"papers-templates",{"id":125,"doc_module":22,"doc_module_name":25,"category_name":29,"show_sort_weight":4,"slug":126},158,"general-158",{"code":4,"msg":82,"data":128},{"doc_id":79,"user_id":129,"nickname":42,"user_avatar":130,"doc_module":22,"category_id":125,"category_name":29,"doc_title":10,"doc_description":12,"doc_content":131,"file_id":132,"file_url":133,"file_type":134,"file_size":135,"view_count":55,"is_deleted":4,"is_public":22,"is_downloadable":22,"audit_status":22,"page_count":122,"language":136,"language_code":8,"site_id":7,"html_lang":8,"table_of_contents":137,"faqs":138,"seo_title":139,"seo_description":12,"update_tm":140,"read_time":26},3985747862151,"https://ap-avatar.wpscdn.com/davatar_a8503ba1806abce46bf441b54a3ca4cd","Page 1 of 5  \nGlycaemic Index  \nIntroduction  \nDifferent foods that contain carbohydrates are broken down in our body at different speeds. All carbohydrate foods, regardless of the source are broken down and digested into glucose. They type of food, how it is cooked and what else you eat with it will affect how fast this process occurs.  \nThe glycaemic index (GI) of a measurement of how fast the sugar that is in the food gets into your bloodstream. Foods are classified as either High, Medium or  \nLow. Understanding GI can help to managed blood glucose levels for anyone with diabetes. It also helps to prevent diabetes and managing a healthy weight.  \nContents  \nIntroduction_________________________________________________________ 2  \nGlycaemic Index (GI) _________________________________________________ 3  \nHigh GI foods _________________________________ Error! Bookmark not defined.  \nLow and medium GI foods ____________________ Error! Bookmark not defined.  \nUsing GI to make healthier choices ____________ Error! Bookmark not defined.  \nWhat affects the Glycaemic Index of Food? __________________________ 4  \nGlycaemic load______________________________________________________ 4  \nBlood glucose levels and diabetes ___________________________________ 4  \nFinal thought________________________________________________________ 5  \nPage 2 of 5  \nGlycaemic Index (GI)  \nAny food that contains carbohydrate can be classified as having a high, medium or low Glycaemic Index (GI) rating. The higher a food is on this scale, the faster the glucose from that food is released into our blood stream.  \nHigh GI foods  \nCarbohydrate foods that are broken down quickly by your body and cause a rapid increase in blood glucose have a high GI rating. Once our level of blood glucose has risen, our body works to reduce it rapidly, and this can lead to blood glucose levels going too low, resulting in regular feelings of hunger and tiredness.  \nThis, in turn, can make you feel like you need a 'pick me up' treat or snack. If we then reach for another high GI snack, this process repeats Itself. Continuing to eat this way is a common way of developing type 2 diabetes.  \nLow and medium GI foods  \nThese are carbohydrate foods that are broken down more slowly by your body and cause a gradual rise in blood sugar levels.  \nThis means our energy levels stay more stable and our bodies can manage our blood glucose levels effectively without spikes and dips. You will find your attention, energy levels and mood are more stable when choosing lower GI foodsand you will generally be less hungry.  \nUsing GI to make healthier choices  \nEvery food that contains carbohydrates has a GI rating. This GI rating can change based on the way a food has been made, cooked or any processed, making it extremely difficult to monitor and measure all the foods you eat.  \nGlycaemic Index does not mean different foods are 'healthy' or 'unhealthy'. In fact, you will find different natural and highly processed foods can be classified as high, medium and low on GI depending on other ingredients they contain or the amount of processing they have had. Even the same food can be classified differently depending on how it has been processed. (For example, a whole apple has a lower GI than apple juice.)  \nThe practicalities of using GI every day are quite difficult. However, a general rule to follow is that the more processed or refined a food is, the higher its score on the Glycaemic Index chart (for example: brown or wholemeal bread, rice and pasta has a lower GI than white versions).  \nProcessed sugary foods and drinks are not always high GI. Crisps and chocolate are lower GI than potatoes and fruit, for example, but their high fat, sugar and salt levels make these less healthy choices. So, if you only focused on the glycaemic index of foods, you could end up with a diet that is high in saturated fat and calories and miss some beneficial nutrients.  \nPage 3 of 5  \nWhat affects the Glycaemic Index of","cbCaikHZHVqqRf0y","https://ap.wps.com/l/cbCaikHZHVqqRf0y","pdf",540527,"English","# Introduction\n# Glycaemic Index (GI)\n## High GI foods\n## Low and medium GI foods\n# Using GI to make healthier choices\n# What affects the Glycaemic Index of food?\n## Glycaemic load\n## Blood glucose levels and diabetes\n# Final thought","[{\"question\":\"What is the glycaemic index (GI) and what does it measure?\",\"answer\":\"GI measures how fast the sugar from a food enters the bloodstream. Carbohydrate foods can be classified as high, medium, or low based on this speed.\"},{\"question\":\"How do high GI foods affect blood glucose and feelings of hunger?\",\"answer\":\"High GI foods release glucose quickly, raising blood sugar rapidly. This can lead to blood glucose dropping too low, causing hunger and tiredness, which may encourage repeated snacking.\"},{\"question\":\"What factors can change a food’s GI?\",\"answer\":\"GI can be affected by other nutrients (protein, fat, fibre), how the food is cooked, what foods are eaten at the same time, and the level of processing (for example, whole fruit versus fruit juice).\"}]","Glycaemic Index - Part - Overview | PDF",1791809717]