ISSN: 2041-6792

Clinical Investigation

Glycemic-index-top-open-access-journals

Carbohydrate is an essential part of our diets, but not all carbohydrate foods are equal. The Glycemic Index is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels. Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore usually, insulin levels. Glycemic Index Journal is an open access, peer reviewed journal in an attempt to ensure that articles meet the journal's standards of quality, and scientific validity.

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