Classification of Carbohydrates
It ranks carbohydrates according to their glycemic index that is to say according to their hyperglycaemic effect. Indeed, if all the carbohydrate source is glucose, they do not increase blood glucose equivalent. Overall, the simple carbohydrates tend to raise blood sugar quickly, as the complex carbohydrates it varies.
The glycemic index (GI) of food used to evaluate the rate of absorption of the glucose.
To calculate a GI is given to volunteers 50 g glucose dissolved in water (glucose is the carbohydrate of reference, you can also take the starch in white bread). Blood glucose is then measured every 30 minutes for 2 to 3 hours. This operation is repeated with a portion of the test food containing 50 grams of carbohydrates. By dividing the area under the curve of blood glucose test food by the area under the curve obtained with glucose, we obtain the IG. Below 55 we talk about low GI between 55 and 70 IG moderate and over 70 high GI. More GI of a food is, the more it increases rapidly and the brutal blood sugar.