Glikemik

Glikemik is a term derived from the Greek words "glykys" meaning sweet and "aïma" meaning blood. It refers to the effect of a food or drink on a person's blood glucose level. Foods with a high glikemik index are rapidly digested and absorbed, leading to a quick and significant rise in blood sugar. Conversely, foods with a low glikemik index are digested more slowly, resulting in a gradual and smaller increase in blood sugar.

The glikemik index is a numerical scale used to rank carbohydrate-containing foods based on how quickly they raise blood glucose levels after consumption. It is typically measured over a two-hour period. Foods are categorized as high (70 or higher), medium (56-69), or low (55 or lower) on the glikemik index. Factors such as the type of carbohydrate, fiber content, fat, and protein in a food can influence its glikemik response.

Understanding the glikemik impact of foods can be useful for managing blood sugar levels, particularly for individuals with diabetes or those seeking to control their weight. A diet that emphasizes low glikemik index foods may help improve blood sugar control, reduce the risk of type 2 diabetes, and promote satiety. However, it is important to note that the glikemik index is just one aspect of a healthy diet and should be considered alongside other nutritional factors.