Ask A Dietitian

Q: Where “low-carb” has been left off, the “low-glycemic index” has taken over. What does low-glycemic index mean?

A: Low-carbohydrate refers to the total amount of carbohydrates in the food. The glycemic index is a ranking of how quickly a food with carbohydrates will raise blood sugar. If a food raises blood sugar rapidly, then it is assigned a higher number. For example, whole-wheat bread has a glycemic index of 9, whereas a white bagel as a glycemic index of 25. The glycemic index is helpful in weight loss and diabetes management.

— Allison Knott, registered dietitian and licensed dietitian/nutritionist, Hamilton Medical Center, Dalton

Readers: To submit a question for a professional dietitian, e-mail it to Anne Braly at abraly@timesfree press.com.