Glycemic effect refers to the way blood glucose responds to foods:
-how quickly glucose is absorbed after a person eats
-how high blood glucose rises, and
-how quickly blood glucose returns to normal
Refined carbohydrates tend to have a very high glycemic effect and can cause weight gain, diabetes, and heart disease when consumed in excess.
#refined carbohydarate refer to the carbohydrate that has undergone refining process where only the endosperm is left.Eg,white rice and white bread.
Foods with a high glycemic effect can be “off-set” by eating foods with a low glycemic effect at the same meal.
For example, eating a baked potato (a high glycemic food) with butter, vegetables, and a serving of baked chicken (low glycemic foods) causes an overall low glycemic effect on the blood glucose.
#off set here means counter or paired to reduce glycemic effect
Other factors that influence how quickly the carbohydrates in food raise blood sugar include:
-Fiber content. Fiber shields the starchy carbohydrates in food immediate and rapid attack by digestive enzymes. This slows the release of sugar molecules into the bloodstream.
-Ripeness. Ripe fruits and vegetables tend to have more sugar than unripe ones, and so tend to have a higher glycemic index.
-Type of starch. Starch comes in many different configurations. Some are easier to break into sugar molecules than others. (e.g. the starch in potatoes, is digested and absorbed into the bloodstream relatively quickly).
-Fat content and acid content. The more fat or acid a food contains, the slower its carbohydrates are converted to sugar and absorbed into the bloodstream.
-Physical form. Finely ground grain is more rapidly digested, and so has a higher glycemic index, than more coarsely ground grain
#for a list of glycemic index food chart,visit=
http://www.southbeach-diet-plan.com/glycemicfoodchart.htm
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