The Glycemic Index
The glycemic index (or GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar (glucose) levels after eating.
Foods with a high GI (generally any ranking above 55) are rapidly digested, absorbed and metabolized and result in marked fluctuations in blood sugar levels.
Low GI carbohydrates, the ones that produce smaller fluctuations in your blood sugar and insulin levels are a key to long term health and reducing your risk of type 2 diabetes and heart disease.
excerpted from glycemicindex.com
If you want to eat without spiking your glucose (and feel a lot better), here is a simple plan for doing it.