Glycemic Index Help

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Summary: a food is converted into sugar in the body. Foods that have a higher G.I. number are converted into sugar more quickly than foods that have a low G.I. number, based on a scale of 1 to 100. For example, straight glucose (which is straight sugar) has a G.I. number of 100, whereas a whole grain like barley has a G.I. number of 27. Proteins and fats, which have neglible impact on

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