Editing Glycemic index (section)

==Accuracy==
Glycemic index charts often give only one value per food, but variations are possible due to:
* Ripeness — riper fruits contain more sugars, increasing GI
* Cooking methods — the more cooked, or overcooked, a food, the more its cellular structure is broken, with a tendency for it to digest quickly and raise blood glucose more
* Processing — e.g., flour has a higher GI than the whole grain from which it is ground as grinding breaks the grain's protective layers and the length of storage. Potatoes are a notable example, ranging from moderate to very high GI even within the same variety.<ref name="web.archive">{{cite web|url=http://ziag4.mmb.usyd.edu.au/FMPro?-db=gidb2.fp5&-format=resultsv4a.htm&-lay=tableview&-sortfield=none&-sortorder=descend&FoodName=potato&-max=20&-skip=20&-find= |title=GI Database |access-date=2012-08-01 |url-status=dead |archive-url=https://web.archive.org/web/20090215175517/http://ziag4.mmb.usyd.edu.au/FMPro?-db=gidb2.fp5&-format=resultsv4a.htm&-lay=tableview&-sortfield=none&-sortorder=descend&FoodName=potato&-max=20&-skip=20&-find= |archive-date=February 15, 2009 }}</ref><ref name="freeman"/>
* Consumption order — changing the order that foods are eaten was demonstrated to affect blood glucose levels, where eating starches or sugars first resulted in faster increases than when eaten after the rest of the meal<ref>{{cite journal |last1=Shukla |first1=Alpana P. |last2=Iliescu |first2=Radu G. |last3=Thomas |first3=Catherine E. |last4=Aronne |first4=Louis J. |title=Food Order Has a Significant Impact on Postprandial Glucose and Insulin Levels |journal=Diabetes Care |date=1 July 2015 |volume=38 |issue=7 |pages=e98–9 |doi=10.2337/dc15-0429  |pmid=26106234  |pmc=4876745 }}</ref>

More importantly, the glycemic response is different from one person to another, and also in the same person from day to day, depending on blood glucose levels, [[insulin resistance]], and other factors.<ref name="ZeeviKorem2015"/><ref name="freeman">{{cite journal|last=Freeman|first=Janine|title=The Glycemic Index debate: Does the type of carbohydrate really matter?|url=http://www.diabetes.org/glycemic-index.jsp |archive-url=https://web.archive.org/web/20070214135006/http://www.diabetes.org/glycemic-index.jsp|archive-date=February 14, 2007|date=September 2005|journal=Diabetes Forecast}}</ref>

The glycemic index only indicates the impact on glucose level two hours after eating the food. People with diabetes have elevated levels for four hours or longer after eating certain foods.<ref name="freeman" />