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The Glycemic Index (GI) reflects the ability of a food to raise blood glucose and is a useful way in which carbohydrate-containing foods can be ranked
Low GI foods are digested and absorbed slowly along the small intestine and reduce the post-prandial blood glucose and insulin responses
These foods are useful in the clinical management of glucose intolerance and [diabetes](brain://Jho2xwm0XUqreMRMrgvwfQ/PlantPolysaccharidesDi…