On the Glycemic Index, why is glucose rated 100?

Discussion in 'Fitness & Nutrition' started by dexterium, Apr 13, 2005.

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  1. dexterium

    dexterium New Member

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    On the Glycemic Index, why is glucose rated 100?

    On this site http://www.gifoundation.com/GI%20Concept.htm they state that
    glucose is taken as 100 since it causes the greatest and most rapid rise in blood glucose. However, from my knowledge, I have seen foods with higher GI ratings than 100.

    For example:

    "White rice, boiled, low-amylose (Turkey)" has a GI of 139, 42 carb/serve (g), and a 58.4 GL.

    All answers are appreciated.
     
  2. Ceaze

    Ceaze https://hearthis.at/DoYouEvenUplift Moderator

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    because glucose is the reference food to which all the other foods on the index are compared
     
  3. dexterium

    dexterium New Member

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    Can you explain the statement that the website has made though? I know that is what is used as reference but I don't understand why they would say that glucose causes the greatest and most rapid rise in blood glucose when that other white rice stuff does it 39% faster.
     
  4. dexterium

    dexterium New Member

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    Actually, the site goes on to say glucose is absorbed quickly from the small intestine and GENERALLY causes the greatest and most rapid rise in blood glucose.

    So basically, this means it doesn't ALWAYS cause the greatest and most rapid rise in blood glucose, correct?
     
  5. Gutrat

    Gutrat "GET DOWN..."

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    I thought glucose was sugar in your blood only?
     
  6. Mass

    Mass Active Member

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    Oi!!!
     
  7. Ceaze

    Ceaze https://hearthis.at/DoYouEvenUplift Moderator

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    dextrose = glucose
     
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