Which method rates carbohydrates by their effect on blood glucose levels?

The method that rates carbohydrates by their effect on blood glucose levels is the glycemic index. The glycemic index (GI) is a numerical scale that ranks carbohydrates based on how quickly they raise blood glucose levels after consumption. Foods with a high GI cause a rapid increase in blood sugar, while those with a low GI result in a slower, more gradual rise.

This concept is essential for understanding how different types of carbohydrates can impact energy levels, satiety, and overall metabolic health. By using the glycemic index, nutrition professionals can help individuals choose carbohydrates that not only provide energy but also promote stable blood sugar levels, which can be particularly beneficial for athletes and individuals managing conditions like diabetes.

The other methods mentioned, while related to nutrition, do not specifically rate carbohydrates based on their direct effect on blood glucose. Insulin response refers to the body's secretion of insulin in reaction to glucose intake, carbohydrate loading is a strategy for maximizing glycogen stores before events, and a low-carb diet focuses more on reducing carbohydrate intake rather than assessing their impact on blood sugar levels.