English Page 7 Glycemic Index

The objectives	GLYCEMIC INDEX You may reference the table "Glycemic Index (GI)" hereunder:
The origin of obesity
The french pardox
Traditional dietetics
Why do we become overweight?
Principles of the method
Glycemic Index
The 2 phases of the Montignac's method
Conclusion

The glycemic potential of each carbohydrate corresponds to the measure of the triangular surface of the hyperglycemic curve induced by carbohydrate ingestion.

We arbitrarily give glucose an index of 100, which represents the triangular surface of the corresponding hyperglycemic curve. The GI of other carbohydrates, therefore, is calculated by the following formula:

Triangular surface of tested carbohydrate
-------------------------------------------------------------- x 100
Triangular surface of glucose

The GI rises according to the level of hyperglycemia. Thus, the higher the GI, the higher the hyperglycemia induced by the carbohydrate will be.

AVERAGE PURE-CARBOHYDRATE CONCENTRATION FOR 100 g (3.5 oz.) OF FOOD AND GLYCEMIC INDEX
FOOD	PURE CARBOHYDRATE	GLYCEMIC INDEX
Beer	5g	110
Baked potatoes	25g	95
French fries	33g	95
Puffed Rice	85g	95
Mashed potatoes	14g	90
Instant rice	24g	90
Honey	80g	90
Cooked carrots	6g	85
Corn flakes	85g	85
Plain Popcorn	63g	85
T 45 flour (white bread)	58g	85
Rice cake	24g	85
Potato chips	49g	80
Cooked broad beans	7g	80
Tapioca	94g	80
Crackers	60g	80
Pumpkin/squash	7g	75
T 55 flour (baguette)	55g	75
Watermelon	7g	75
T 65 flour (farmhouse bread)	53g	70
Sweetend cereals	80g	70
Chocolate bars (Mars)	60g	70
Boiled peeled potatoes	20g	70
Sugar (saccharose)	100g	70
Turnip	3g	70
Cornstarch (US) Cornflour (Brit)	88g	70
Corn	22g	70
Instant non-sticky rice	24g	70
Cola	11g	70
Noodles ravioli	23g	70
T 85 flour (brown bread)	50g	65
Unpeeled boiled potatoes	14g	65
Refined semolina	25g	65
Classic preserves	70g	65
Cantaloupe	6g	65
Banana	20g	65
Processed orange juice	11g	65
Raisins	66g	65
Long-grein white rice	23g	60
B flour shortbread cookies	68g	55
Butter cookies	75g	55
White pasta	23g	55
Whole wheat bread (T 150)	47g	50
Buckwheat flour	65g	50
Buckwheat pancake	25g	50
Sweet potato	20g	50
Kiwi	12g	50
Basmati rice	23g	50
Whole brown rice	23g	50
Sorbet	30g	50
Whole white pasta (T 150)	19g	45
Bran bread	40g	45
Al dente spaghetti	25g	45
Pumpernickel bread	45g	40
Fresh peas	10g	40
Grapes	16g	40
Fresh-squeezed orange juice	10g	40
Natural apple juice	17g	40
Whole rye bread	49g	40
Whole-wheat 100% pasta (T 200)	17g	40
Kidney beans	11g	40
Fresh 100% whole-wheat bread (T 200)	45g	40
Vanilla bean ice cream	25g	35
Chinese vermicelli	15g	35
Ancestral indian corn	21g	35
Quinoa (cooked)	18g	35
Dried peas (cooked)	18g	35
Raw carotts	7g	35
Whole yogurt	4,5g	35
Low-fat yogurt	5,3g	35
Oranges	9g	35
Pears, figs	12g	35
Dried apricots	63g	35
2% milk	5g	30
All-Bran	46g	30
Peaches	9g	30
Apples	12g	30
White beans	17g	30
Green beans	3g	30
Brown lentils	17g	30
Chickpeas (cooked)	22g	30
Sugar-free "marmelade"	37g	30
Dark chocolate (70% cocoa)	32g	22
Green lentils	17g	22
Split peas	22g	22
Cherries	17g	22
Plums, grapefruit	10g	22
Fructose	100g	20
Soya (cooked)	15g	20
Peanuts	9g	20
Fresh apricots	10g	20
Walnuts	5g	15
Onion	5g	10
Garlic	28g	10
Green vegetables, lettuce, mushrooms, tomatos, eggplant, green pepper, cabbage, broccoli, etc.	3 à 5g	10


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