Some scientists have decided to use a 50 grams carbohydrate portion of white bread as the reference food because it is more physiological—typical of what we actually eat On this scale, where the G.I. factor of white bread is set as 100, some foods will have a G.I. value over 100 because their effect on blood sugar levels is higher than that of bread.
The use of two standards has caused some confusion but it is possible to convert from one to the other using the factor 1.4 (100/70—white bread has a G.I. value of 70 when glucose is the reference food).
he higher the G.I. factor, the higher the blood sugar levels after consumption of the food. Foods with a high G.I. usually have both a higher peak and maintain a higher blood sugar level for longer.
Rice Bubbles (G.I. factor equals 89) and baked potatoes (G.I. factor equals 85) have very high G.I. factors, meaning their effect on blood sugar levels is almost as high as that of an equal amount of pure glucose (yes, you read it correctly).
*25\33\4*
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Tags: Diabetes