Carbohydrates are humans' most important source of dietary energy delivered in the form of glucose. But not all carbohydrates deliver glucose to the bloodstream in the same way. The Glycemic Index (GI) reflects the rate at which the test carbohydrate or food is digested and the speed at which glucose is delivered to the bloodstream. The GI measures the hyperglycemic potential of food ingredients, taking pure glucose as a reference.
