The glycemic index (GI) is a way to assess any variety of carbohydrates and how quickly they can raise the blood glucose (sugar) level. The glycemic index is a ranking based according to the rate that the particular carbohydrate will raise blood sugar after the carbohydrate has been consumed. The glycemic index value for a carbohydrate is based off of the value or index of glucose. Glucose has a glycemic index of 100. Therefore, nearly all sugars will have a value less than 100. A low glycemic index value is 55 or less, a medium glycemic index value is 56 to 69, and a glycemic index value of 70 or more is high. Again, these values are set against and compared to the value of glucose.