[Answer] which group of foods order from highest to lowest glycemic index?

Answer: glucose white bread white rice apple
which group of foods order from highest to lowest glycemic index?

The glycemic index (GI) (/ɡlaɪˈsiːmɪk/; ) is a number from 0 to 100 assigned to a food with pure glucose arbitrarily given the value of 100 which represents the relative rise in the blood glucose level two hours after consuming that food. The GI of a specific food depends primarily on the quantity and type of carbohydrate it contains; but also is affected by the amount of entrapment of the carbohydrate …

The glycemic index (GI) (/ɡlaɪˈsiːmɪk/; ) is a number from 0 to 100 assigned to a food with pure glucose arbitrarily given the value of 100 which represents the relative rise in the blood glucose level two hours after consuming that food. The GI of a specific food depends primarily on the quantity and type of carbohydrate it contains; but also is affected by the amount of entrapment of the carbohydrate molecules within the food the fat and protein content of the food the amount of organic acids (or their salts) in the food and whether it is cooked and if so how it is cooked. GI tables are available that list many types of foods with their GIs. A food is considered to have a low GI if it is 55 or less; high GI if 70 or more; and mid-range GI if 56 to 69. The term was introduced in 1981 by David J. Jenkins and co-workers. It is useful for quantifying the relative rapidity with which the body breaks down carbohydrates. It takes into account only the available carbohydrate (total carbohydrate minus fiber) in a food. Glycemic index does not predict an individual’s glycemic response to a food but can be used as a tool to assess the insulin response burden of a food averaged across a studied population. Individual responses vary greatly. The glycemic index is usually applied in the context of the quantity of the food and the amount of carbohydrate in the food that is actually consumed. A related measure the glycemic load (GL) factors this in by multiplying the glycemic index of the food in question by the carbohydrate content of the actual serving. A practical limitation of the glycemic index is that it does not measure insulin production due to rises in blood sugar. As a result two foods could have the same glycemic index but produce different amounts of insulin. Likewise two foods could have the same glycemic load but cause different insulin responses. Furthermore both the glycemic index and glycemic load measurements are defined by the carbohydrate content of food. For example when eating steak which has no carbohydrate content but provides a hig… Read more on Wikipedia

The glycemic index of a food is defined as the incremental area under the two-hour blood glucose response curve ( AUC ) following a 12-hour fast and ingestion of a food with a certain quantity of available carbohydrate (usually 50 g). The AUC of the test food is divided by the AUC of the standard (either glucose or white bread giving two different definitions) and multiplied by 100. The average GI …

The glycemic index of a food is defined as the incremental area under the two-hour blood glucose response curve ( AUC ) following a 12-hour fast and ingestion of a food with a certain quantity of available carbohydrate (usually 50 g). The AUC of the test food is divided by the AUC of the standard (either glucose or white bread giving two different definitions) and multiplied by 100. The average GI value is calculated from data collected in 10 human subjects. Both the standard and test food must contain an equal amount of available carbohydrate. The result gives a relative ranking for each tested food. Foods with carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream tend to have a high GI; foods with carbohydrates that break down more slowly releasing glucose more gradually into the bloodstream tend to have a low GI. A lower glycemic index suggests slower rates of digestion and absorption of the foods’ carboh…

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