With thousands of food choices at your local store it can be difficult to know if you are choosing foods that are truly good for you. In recent years there have been several types of nutrient rating systems derived to help you make better choices — but have you found yourself asking whether or not they are actually helpful? Find out what all those numbers really mean.
Glycemic Index: Measures how quickly food is metabolized into glucose when digested. The G.I. also estimates how much each gram of available carbohydrate (this equals total carbohydrates minus fiber, which is non-digestible) in a food raises a person’s blood glucose level following consumption of the food.
Examples: Glucose has a glycemic index of 100; all other foods have lower glycemic indexes.
Pros: Helpful for diabetics and those counting carbs.
Cons: Not as informative regarding fats and proteins.