The GI values listed in the revised

The GI values listed in the revised table represent high-quality
data published in refereed journals or unpublished values generated
by Sydney University’s Glycemic Index Research Service,
often as a result of contract research by industry. The foods have
been described as unambiguously as possible by using descriptive
data about the food given in the original publication. In some
cases, descriptive details were extensive, including the species or
variety of plant food, the brand name of the processed food, and
the preparation and cooking methods. In other cases, the only
description was a single word (eg, potatoes or apple). If the cooking
method and cooking time were stated in the original reference,
the details are given. The user should bear in mind that countries
often have different names for the same food product or, alternatively,
the same name for different items. For example, Kellogg’s
Special K breakfast cereal is a very different product in North
America (Kellogg Canada Inc) than in Australia (Kellogg, Sydney,
Australia), each of which has a different GI value. Similarly, food
names may mean different things in different countries. For example,
biscuits, muffins, and scones have different meanings in North
America and in Europe. The terms used in the revised table have
been selected to be as internationally relevant as possible.
Some research laboratories continue to use white bread as the
reference food for measuring GI values, whereas others use glucose
(dextrose); therefore, 2 GI values are given for each food.
The first value is the GI with glucose as the reference food (GI
value for glucose = 100; GI value for white bread = 70), and the
second value is the GI for the same food with white bread as the
reference food (GI value for white bread = 100; GI value for glucose
= 143). When bread was the reference food used in the original
study, the GI value for the food was multiplied by 0.7 to
obtain the GI value with glucose as the reference food. The table
lists the reference food

Results (English) 3:

在修改表中列出的GI值代表在期刊杂志上发表或未发表的优质
数据生成的值
悉尼大学的血糖指数的研究服务，
常常由于合同行业研究。食物有，尽可能明确地描述，通过使用描述性的数据，在原始出版物中给出的食物。在某些情况下，描述的细节是广泛的，包括种类或种类的植物食品，加工食品的品牌名称，和的准备和烹饪方法。在其他情况下，唯一的一个词是一个词（例如，土豆或苹果）。如果在原始的参考资料中注明了烹调方法和烹调时间，则给出了详细的说明。用户应该记住，国家对于同一个食品产品，通常有不同的名称，或者说，对不同的产品名称相同。例如，凯洛格的特别的K线早餐谷物是一个非常不同的产品在北美国（凯洛格加拿大公司）比在澳大利亚（凯洛格，悉尼，澳大利亚），其中每一个具有不同的胃肠道价值。同样，食物的名字在不同的国家可能意味着不同的事情。例如，饼干，松饼，和烤饼在北
美国和欧洲不同的含义。用于修改表的条款有
选择尽可能的国际影响力。
一些研究实验室继续使用白面包的GI值作为测量的
参考食物，而其他人使用
葡萄糖（葡萄糖）；因此，2 GI值给出了每种食品。
第一个值是与葡萄糖作为参考食品（胃肠道的葡萄糖= 100；胃肠道值为白面包= 70），和第二值是胃肠道与白面包相同的食物（白面包= 100胃肠道值为白面包=；胃肠道价值为葡萄糖的= 143）。当面包是在原来的学习的参考食品，食品的胃肠道值乘以0.7，以以葡萄糖作为参考食品，获得胃肠道的价值。表中列出了参考食品