The glycemic index (GI) is a measure used to determine the effect of food containing carbohydrate on blood sugar levels. The blood sugar-increasing effect of glucose is 100 as a reference value. In general, the following classification is used: high is a GI greater than 70, medium is GI values between 50 and 70 and a GI below 50 is referred to as low. Oat flakes have a medium value with a GI of 55.
The GI is scientifically controversial because the actual blood sugar response depends heavily on which foods are consumed together at a meal and on the interactions that exist between their ingredients. Furthermore, the preparation of a food influences the GI. Last but not least, there are strong individual variations: the same food does not cause the same increase in blood sugar levels in different people.
