<Tr> <Td> High GI </Td> <Td> 70 and above </Td> <Td> glucose (dextrose, grape sugar), high fructose corn syrup, white bread (only wheat endosperm), most white rice (only rice endosperm), corn flakes, extruded breakfast cereals, maltose, maltodextrins, white potato (83). </Td> </Tr> <P> A low - GI food will release glucose more slowly and steadily, which leads to more suitable postprandial (after meal) blood glucose readings . A high - GI food causes a more rapid rise in blood glucose level and is suitable for energy recovery after exercise or for a person experiencing hypoglycemia . </P> <P> The glycemic effect of foods depends on a number of factors, such as the type of starch (amylose versus amylopectin), physical entrapment of the starch molecules within the food, fat and protein content of the food and organic acids or their salts in the meal--adding vinegar, for example, will lower the GI . The presence of fat or soluble dietary fiber can slow the gastric emptying rate, thus lowering the GI . In general, coarse, grainy breads with higher amounts of fiber have a lower GI value than white breads . However, most breads made with 100% whole wheat or wholemeal flour have a GI not very different from endosperm only (white) bread . Many brown breads are treated with enzymes to soften the crust, which makes the starch more accessible (high GI). </P> <P> While adding fat or protein will lower the glycemic response to a meal, the relative differences remain . That is, with or without additions, there is still a higher blood glucose curve after a high - GI bread than after a low - GI bread such as pumpernickel . </P>

5. why do high gi foods affect blood sugar levels