Glycerin Glycemic Index
The glycemic index is a value assigned to foods based on how slowly or how quickly those foods cause increases in blood glucose levels. Glycerineglycerin is another factor rarely recognized as a contributor to the glycemic index of food and just like maltodextrin it has made it into the nutraceutical industry in a big way. Low Carbohydrate Food Facts And Fallacies Diabetes Spectrum 31 number 12 pages 2281-2283. Glycerin glycemic index . Less than 10 is low. Zero-glycemic foodsthose without carbohydratesinclude items like meats fish and oils. The Glycemic Index GI is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. The lower a food is on the GI the lower the effect on your blood sugar. Carbohydrates with a low GI value 55 or less are more slowly digested absorbed and metabolised and cause a lower and slower rise in blood glucose and therefore insulin levels. The lower a foods glycemic index the slower blood sugar rises after eat