The Glycemic Index (GI) is a crucial concept in understanding carbohydrates. A food with a low GI is generally preferred because it

• Is always higher in dietary fiber than high GI foods

• Contains absolutely no sugar.

• Causes a rapid and sharp peak in blood glucose levels.

• Leads to a slower, more gradual release of glucose into the bloodstream.

When comparing whole grains to refined grains, the primary nutritional benefit of whole grains lies in the preservation of the

• Endosperm, which contains all the protein.

• Germ and bran, which contain most of the fiber, vitamins, and minerals.

• Husk, which is indigestible but adds texture.

• Starchy part of the grain, which provides quick energy.

The term "complete protein" refers to a food source that:

• Contains all nine essential amino acids in sufficient proportions.

• Is derived from animal sources only.

• Is raw and unprocessed.

• Is high in protein and low in carbohydrates.

The sentence "Had I known, I would have left earlier" means the same as "If I had known, I would have left earlier."