Talk:Glycemic index/to do


 * The references at the bottom of the article need to be linked to relevant portions of the text, like the first one is.


 * The important information in the third paragraph - namely what is a high glycemic index, what causes it and why this may be a bad thing - needs to be presented sooner. The lay reader shouldn't have to wade through who invented it, technical definitions, undefined acronyms, and the number of people tested before getting the basic information he needs.  Most readers don't want more than a basic understanding.


 * The illustration showing the effects of GI on the blood is incorrect. From reading it, it looks as if HI GI foods have a similar effect to low GI foods.


 * The illustration is correct. There is no difference in the glycemic response timing whatever the apparent GI is. This is what diabetics have to understand. Low GI food will give them an unwanted blood glucose spike just as high GI foods do. In other words, there is little for a diabetic to gain by using GI to choose their food. Ernie Lee BSc, Chemistry.


 * Chemistry degree or no, simple physiology of the disease and physics makes Ernie's comment wrong. The glucose content of an ingested food is directly proportional to how much glucose enters the bloodstream. Any given food's higher glucose content means more glucose gets into the bloodstream upon ingestion and a higher physiological response in the form of insulin production to be warranted. Anyone can see that that will cause a higher spike and a deeper crash. So, foods with a lower GI IE:Less glucose content do in fact equal a gain for not only diabetics but for anyone.


 * Glucose has one main difference from other sugars. It crosses membranes FAST, mainly to get into the bloodstream and immediately become energy in cells. It is the only type of sugar released into the bloodstream. All other sugars are converted into glucose before entering the blood.


 * Sucrose (cane sugar) is composed of 50% glucose and 50% fructose. High Fructose Corn Syrup (misnomer and oxymoron) is composed of 45% glucose and 55% fructose. High Fructose Corn Syrup is not Fructose at all. It is a new type of sugar very similar to cane sugar. The meaning of the word fructose is sugar from fruit. Corn is a genetically modified grain that looks like a fruit but its sugar does not match any other fruit sugar in that it contains glucose. Therefore, although it looks like a fruit it technically is not one. Real fructose contains only fructose which is the chemical opposite of glucose.