What is the Origin of Glycemic Index?

The concept of the Glycemic Index was developed in 1981 by Dr. David J. Jenkins and colleagues at the University of Toronto as a way to classify foods for people with diabetes. Its origin was a direct response to the realization that not all complex carbohydrates elicit the same metabolic response, challenging the prevailing dietary advice of the time. This innovation provided a physiological measure to inform dietary choices, linking food chemistry directly to endocrine response.

What is the Mechanism of Glycemic Index?

The mechanism by which the Glycemic Index operates is based on the rate of digestion and absorption of carbohydrates in the small intestine. High-GI foods are rapidly broken down into glucose, leading to a swift influx into the bloodstream, which triggers a large, rapid release of insulin from the pancreatic beta-cells. Conversely, low-GI foods are digested and absorbed slowly, resulting in a gradual, sustained release of glucose and a more moderate, balanced insulin response. This difference in kinetic response directly impacts long-term insulin sensitivity and metabolic health.

Glycemic Index

Meaning

The Glycemic Index (GI) is a numerical scale used to rank carbohydrate-containing foods based on their potential to raise blood glucose levels two hours after consumption, relative to a reference food like pure glucose or white bread. Foods are classified as low, medium, or high GI, reflecting the speed and magnitude of their postprandial glucose spike. In the context of hormonal health, the GI is a critical tool for managing insulin dynamics and reducing the metabolic stress associated with rapid, excessive glucose and insulin surges.

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