Glycemic

The glycemic response to a food or meal is the effect that food or meal has on blood sugar (glucose) levels after consumption. ^[1]

5 relations: Blood sugar level, Glycemic index, Glycemic load, Resistant starch, The American Journal of Clinical Nutrition.

Blood sugar level

The blood sugar level, blood sugar concentration, or blood glucose level is the amount of glucose present in the blood of humans and other animals.

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The glycemic index or glycaemic index (GI) is a number associated with the carbohydrates in a particular type of food that indicates the effect of these carbohydrates on a person's blood glucose (also called blood sugar) level.

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Glycemic load

The glycemic load (GL) of food is a number that estimates how much the food will raise a person's blood glucose level after eating it.

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Resistant starch

Resistant starch (RS) is starch, including its degradation products, that escapes from digestion in the small intestine of healthy individuals.

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The American Journal of Clinical Nutrition

The American Journal of Clinical Nutrition is a monthly peer-reviewed biomedical journal in the field of clinical nutrition.

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References

[1] https://en.wikipedia.org/wiki/Glycemic

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