By Gary Scheiner MS, CDE
If you think you’ve mastered everything there is to know about carb counting, it’s time for a little revelation. Not all carbs are created equal. Another factor to consider is the influence of the Glycemic Index.
Glycemic Index (GI) refers to the speed with which carbohydrates convert into blood glucose. While virtually all carbohydrates (except for fiber and a portion of sugar alcohols) convert into blood glucose eventually, some forms convert much faster than others. Technically, GI tells us the percentage of carbohydrates that have entered the bloodstream as glucose within the first two hours.
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