High-glycemic

Relating to or denoting foods that cause a rapid rise in blood glucose levels. This characteristic is often quantified using the glycemic index (GI), a scale that measures how quickly a food raises blood sugar. Foods with a high glycemic index (typically above 70) are digested and absorbed quickly, leading to a sharp spike in blood sugar, while foods with a lower glycemic index (below 55) release glucose more slowly.

High-glycemic meaning with examples

• The doctor advised Sarah to reduce her intake of high-glycemic foods like white bread and sugary cereals to help manage her diabetes. She learned that these items quickly elevate her blood sugar levels, which isn't conducive to glycemic control. Now she focuses on consuming complex carbohydrates, which have a much lower impact.
• Runners often consume high-glycemic snacks, such as energy gels, during marathons to quickly replenish depleted glycogen stores and provide a boost of energy. However, excessive intake is not sustainable and they require a meal of moderate to low glycemic ingredients to last the race. Athletes usually require this during endurance events.
• Choosing foods with a low glycemic load is a critical aspect of managing blood sugar levels for individuals with insulin resistance. Dietary adherence to lower glycemic food items can stabilize the glucose and insulin levels, potentially preventing complications and helping the body better process these nutrients.
• Following a high-glycemic diet can lead to a series of unwanted health consequences, including increased insulin resistance, weight gain, and a higher risk of type 2 diabetes. It may also affect one's mood, affecting energy, focus, and even making it difficult to sustain periods of exercise due to fluctuations.