Nutrition THE GLYCEMIC INDEX The glycemic index pertains to the metabolism of carbohydrates, and how quickly they are converted to blood sugar (glucose). A carbohydrate with a high glycemic index is one that is quickly absorbed and metabolized into blood sugar. A carbohydrate with a low glycemic index is one that is absorbed and converted more slowly into blood sugar. The importance of the glycemic index is that when a carbohydrate is rapidly converted to blood sugar, the blood sugar rises quickly. This leads to a rapid rise in insulin, in an attempt by the body to lower the blood sugar level. In some people, this can lead to a rapid fall in blood sugar, and at times even an abnormally low blood sugar. This low blood sugar leads to hunger in an attempt to raise the blood sugar level. The fall out from this is that, when a carbohydrate with a high glycemic index is eaten, less energy (calories) is expended to metabolize it, and more calories are taken in sooner, as compared to one with a low glycemic index. As such, it is advised that patients needing to maintain their weight or control their blood sugar should select carbohydrates with a lower glycemic index. FOODS GLYCEMIC INDEX   SUGARS:     GLUCOSE 100   MALTOSE 105 HIGH GLYCEMIC INDEX HONEY 75 = CONVERTED QUICKLY SUCROSE 60 TO BLOOD SUGAR. FRUCTOSE 20         FRUITS:     RAISINS 64 LOW GLYCEMIC INDEX BANANAS 62 = CONVERTED QUICKLY ORANGE JUICE 46 TO BLOOD SUGAR. ORANGES 40   APPLES 39         VEGETABLES:     POTATO, BAKED 98   POTATO (NEW), BOILED 70   BEETS 64   CARROT, COOKED 36   CARROT, RAW 31         GRAINS:     RICE, PUFFED 95   CORNFLAKES 80   BREAD, WHOLE GRAIN 72   RICE 70   BREAD, WHITE 69   WHEAT CEREAL 67   CORN 59   BRAN CEREAL 51   OATMEAL 49   PASTA 45         LEGUMES:     PEAS 39   BEANS 31   LENTILS 29         OTHER FOODS;     ICE CREAM 36   MILK 34   NUTS 13

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