Etymology
The term "glycemic" is derived from two Greek words:
Meaning
Glycemic refers to the effect of food on blood sugar levels. Specifically, it describes how quickly and to what extent a food raises blood glucose (sugar) after consumption.
Origin
The term "glycemic index" was first coined by David Jenkins, a Canadian professor of nutritional sciences, in the late 1970s. Jenkins and his team developed a method to measure how different foods affect blood glucose levels in healthy individuals. They assigned each food a glycemic index (GI) score based on its glycemic effect compared to pure glucose, which has a GI of 100.
Foods with a high GI are rapidly digested and absorbed, leading to a sharp rise in blood glucose levels. Foods with a low GI are digested and absorbed more slowly, resulting in a more gradual and sustained increase in blood glucose.
The glycemic index has become a valuable tool in managing diabetes, as it helps individuals choose foods that minimize blood sugar fluctuations.
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