ISSN: 2044-9038 (Print) 2044-9046 (Electronic)

Clinical Practice

Glycemic-index-scholarly-peerreview-journal.php

Glycemic index is the increment region under the blood glucose response curve of 50 g of carbohydrate, a component of a test food expressed as a percentage of the result of the same amount of carbohydrate from a standard food obtained by the same subjects. It is usually determined by measuring the effect of 50 g of the carbohydrate available as test food on blood glucose compared to that of a control food that is usually white bread glucose. Food glycemic index (GI) has been classified as low 0-50, medium 56-59, and high > 70. A journal is a regular publication intended to advance science further, typically by reporting on new work. While some of the oldest journals publish articles , reviews, editorials, short correspondence, letters, and research papers in a broad variety of scientific fields, most journals are highly specialized. Journals contain articles reviewed by peers in an attempt to ensure that articles meet the quality and scientific validity standards of the journal. Each such article in a journal becomes part of permanent scientific record.

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