Wrong board I know but I can't find any info. What does this term mean? Am I supposed to beleive it is better than dextrose? That it may have an moderate GI index? Anyone?
I would imagine it is something to do with the GI scale. If dextrose can be described as a high glycaemic carb, then it would make sense to think that low dextrose equivalency means lower than, say, 95 on the GI scale.
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