KIN 110 Lecture Notes - Lecture 9: Glycogen, Grou, Glycemic Index

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A measure of food"s effect on raising blood glucose levels compared to a reference food . Pure glucose (or white bread) are the reference food: defined as g. i. = 100. The higher the blood glucose response to a food, the higher its g. i. Measured based on 50g of cho in a food. G. i. = (blood glucose response to a food) / (blood glucose response to reference food) By calculating the area under the curve, we can determine whether a food has a high, medium, or low glycemic index. Complex carbs have high gi (about 93), simple sugars has low gi (about 48) People used to think it was the other way around. Ripeness of the food (the more aged, the higher the gi) G. i. of carbohydrate foods depends on more than just whether it is simple or complex. Most sports nutritionists suggest that 60% of daily kcal should come from cho if athletes.

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