What chemical ratio variation in honey is responsible for determining if it will possess a lower Glycemic Index (GI) rating?
Answer
The ratio of fructose to glucose
The Glycemic Index (GI) measures how quickly a food raises blood glucose levels. While honey is composed primarily of fructose (around 40%) and glucose (around 30%), the specific balance between these two simple sugars influences the GI rating. Fructose is metabolized more slowly by the liver compared to glucose. Therefore, honeys that exhibit a higher proportion of fructose relative to glucose will generally exhibit a lower overall Glycemic Index rating. This contrasts with refined table sugar (sucrose), which is a 50/50 mix of glucose and fructose and typically has a higher GI.
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