Glycemic Index is a measurement tool to measure of how fast a food spikes people blood sugar after they have their food. Food that is full in simple sugars spike blood sugar very fast. These include anything with highly sugar fruit juice or syrup, like soda or anything, which contains simple sugar from white flour, like white bread and white rice. Foods that are high in complex carbohydrate and fiber raise the blood sugar slowly and gently. These are generally found in vegetables and whole grain products.

Measuring Process of Glycemic Index:

To measure foods Glycemic Index rating, measured portions of food containing 10 - 50 grams of carbohydrates are fed to 10 good health people after an overnight fast. After this, take the figure-pick blood samples at 15 - 30 minute intervals over the next two hours. These blood samples are used to know about a blood sugar response curve for the two-hour period. AUC - area under the cure is calculated to reflect the total rise in blood glucose levels after eating the test food. Dividing the AUC for the reference food and multiplying by100, calculates the Glycemic Index rating percentage. The use of standard food is important for reducing the confounding affect of differences in the physical characteristics of the subjects.

Some Glycemic Index of foods has cardinal implication for the food industry. Terms such as complex carbohydrates and sugars, generally appear on the food labels, are now recognized as having little nutrition or physiological significance. The World Health Organization (WHO) recommend that these terms are not appropriate, should be removed and replaced with the total carbohydrates content of the food and its Glycemic Index value. However, the Glycemic Index rating of a food must be tested physiologically and only some centers around the world currently provide a legitimate testing service.

CONCLUSION:

Glycemic Index measurement is very cardinal to know about the power of food specifically the carbohydrate in a food, to raise glucose levels after eating. The Glycemic Index values of foods must be measured using correct and prominent scientific method. It cannot the guessed by the composition of the food