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Carbohydrates are humans' most important source of dietary energy delivered in the form of glucose. But not all carbohydrates deliver glucose to our bloodstream in the same way.
The Glycemic Index (GI) reflects the rate at which the test carbohydrate or food is digested and the speed at which glucose is delivered to the bloodstream.
The GI measures the hyperglycemic potential of food ingredients, taking pure glucose as a reference.
The glycemic response is influenced by the fact you eat the food alone or during a meal and the way it is prepared. Moreover, the glycemic response is variable from an individual to another, for the same food. All this makes things more difficult but we can draw general conclusions which are valid unless and until you measure your own personal responses.

It's commonly accepted that you have a diabetic condition if your pre-breakfast blood sugar (plasma glucose) is regularly over 126 mg/dL or 7 mmol/L - pre-breakfast 95 (5.3) is regarded as good. Another measure is when 2 hours after taking a dose of glucose the blood level is still over 200 mg/dL (11.1 mmol/L), with over 140 (7.8) starting to suggest a problem. Another test is if your random blood sugar is less than 100 mg/dL (5.55 mmol/L), it's normal, and if your random blood sugar is greater than 100 mg/dL (5.55 mmol/L) but less than 199 mg/dL (11.05 mmol/L), you may have prediabetes.

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