low GI

Reader's Digest 5月号に掲載のSimple soupと題された記事の一部を抜粋します。
Once the pumpkin is squishy and cooked, I add a tin of chickpeas and enough water to turn the mixture into a soup consistency. Adding the chickpeas transforms this from a straight vegetable soup into something with both protein and low-GI carbohydrates, which will fill you up.
"low-GI" の炭水化物と言う事ですが、"GI" は何の略でしょう？　"I" は "Index" の略だと推測できますが "G" の見当が付きません。　辞書で分かるか調べます。
・Macmillan Dictionary: a system for measuring how quickly different foods allow the sugar they contain to spread into the blood. Foods that do this slowly are thought to be better for your health.
・Cambridge English Dictionary: a system for listing foods according to how quickly they increase the level of sugar in your blood
食べたものが血糖値を上げる速度を指数化したものの様です。この手の用語は辞書より百科辞典の方が詳しいのでWikipediaを見てみます。　詳しい説明がありましたが、頭の個所だけ引用します。
Wikipedia: The glycemic index, glycaemic index, or GIis a measure of the effects of carbohydrates in food on blood sugar levels. It estimates how much each gram of available carbohydrate (total carbohydrate minus fiber) in a food raises a person's blood glucose level following consumption of the food, relative to consumption of glucose. Glucose has a glycemic index of 100, by definition, and other foods have a lower glycemic index
更に詳しい事はWikipediaを見て頂くとして、意外なのは多くの果物が."low-GI" で、white bread, most white riceは "high-GI" になっている事です。