Abstract
Theory of glycemic index was first described by Dr. Professor University of Toronto David Jenkins.
The glycemic index is formally defined as the area under the curve increased blood glucose after eating 50 grams carbohydrate in test meals, divided by area under the curve after eating a similar quantity of reference food usually white bread or glucose. It takes values ??from 0 to 100, some even exceed the number 100.
GI 100 is the reference food with which to compare other foods. The higher the GI, the faster the food is absorbed faster by increasing blood glucose and insulin.
Foods with low GI positively affect human health in several ways.