| a system that ranks foods by the speeds at which their carbohydrates are converted into glucose in the body; a measure of the effects of foods on blood-sugar levels. |
gly·ce·mic index  (glī-sē'mĭk)  n. A numerical index given to a carbohydrate-rich food that is based on the average increase in blood glucose levels occurring after the food is eaten. [From glycemia, presence of glucose in the blood : glyc(o)- + -em(ia) + -ic.] |