Glycemic Index

     The glycemic index (GI) is a measure of how carbohydrates effect on blood sugar levels. If a sugar or carbohydrates is broken down quickly during digestion and release glucose quickly into the blood it is considered a high GI. It the carbohydrates that break down more slowly, releasing glucose more gradually into the bloods, it is a  low GI. A lower glycemic response usually means that there is a lower insulin demand and improves long-term blood glucose control and blood lipids. A low-GI food will release glucose more slowly and steadily.

    High GI- 70+  - High Glycemic foods elevate blood glucose and insulin levels, and stimulate fat-storage.

    Med GI– 50 –

    Low GI - < 50  - Low Glycemic foods do not overly elevate blood glucose and insulin, and do not stimulate lipoprotein lipase (LPL) fat-storing mechanisms.

All Boresha products are low Glycemic.