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Date:August 2017

Understanding the Glycemic Index

The Gycemic Index, known as GI is a measure of how fast your body absorbs carbohydrates and increases blood sugar. Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI, while carbohydrates that break down slower, and release glucose more gradually into the bloodstream, have a low GI

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A study published in the Journal of the Science of Food and Agriculture found that blue corn tortillas have 20 percent more protein and 8 percent less starch than white chips.

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