an index indicating the effects of various foods on blood sugar. Fast-releasing foods that raise blood sugar levels quickly are high on the index, while slow-releasing foods, at the bottom of the index, give a slow but sustained release of sugar GI
- Glycaemic load
noun 1. an index indicating the amount of carbohydrate contained in a specified serving of a particular food. It is calculated by multiplying the food’s glycaemic index by its carbohydrate content in grams and then dividing by 100 GL
glycan gly·can (glī’kān’, -kən) n. See polysaccharide.
/ɡlaɪˈkeɪʃən/ noun (biochem) 1. the bonding of a sugar molecule to a protein or lipid 2. a compound produced by such bonding
[glahy-see-mee-uh] /glaɪˈsi mi ə/ noun, Medicine/Medical. 1. the presence of glucose in the blood. glycemia gly·ce·mi·a (glī-sē’mē-ə) n. The presence of glucose in the blood.