Glucose is one of the three major nutrients that the body needs. It is a simple sugar and is found in many natural foods, including fruits. It is a main source of energy for the body. The pancreas releases insulin in response to glucose, which helps move it into the cells. It is used for energy and also stored in the liver and muscles.
When you eat carbohydrates, the glucose is absorbed by your digestive system. Depending on the type of food, your glucose response may vary.
The glycemic index (GI) is a measure of how easily your blood sugar rises after eating a particular carbohydrate-containing food. GI ranks dietary carbohydrates on a scale of 0 to 100. The lower the GI, the less impact the carbohydrate has on your blood sugar.
The GI is calculated by comparing the carbohydrates in a given food to the amount of glucose that is available. If the GI is high, the food will raise your blood sugar rapidly. But if the GI is low, the food will elicit a more gradual rise in your blood sugar.
The glycemic index was developed to provide a standard way of measuring the carbohydrate quality of a food. However, it does not take into account individual characteristics and habits.