The glycemic index ranks carbohydrates depending on how quickly they lead to an increase in our blood glucose and insulin levels. High GI or ‘fast’ carbs lead to a quick sharp rise in the blood glucose levels and low GI or ‘slow’ carbs lead to a slow, steady rise in blood glucose levels. High GI foods (fast carbs) get converted to fat quickly and low GI foods (slow carbs) have a much better chance of getting utilised for energy instead of getting stored as fat.
