On the Glycemic Index, why is glucose rated 100? On this site http://www.gifoundation.com/GI%20Concept.htm they state that glucose is taken as 100 since it causes the greatest and most rapid rise in blood glucose. However, from my knowledge, I have seen foods with higher GI ratings than 100. For example: "White rice, boiled, low-amylose (Turkey)" has a GI of 139, 42 carb/serve (g), and a 58.4 GL. All answers are appreciated.