To prevent a spike in blood sugar levels, a person may use glycemic index to determine how quickly a food will be digested. The glycemic index is a value which denotes how carbohydrate-containing food affects blood glucose levels. The value is between 0 and 100.
Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised. They also cause a lower and slower rise in blood glucose.
