'high-GI' originates from the term 'glycemic index', which was developed in the 1980s to measure the impact of carbohydrates on blood sugar levels.

The term 'glycemic index' was coined in the 1980s and 'high-GI' became a common descriptor for foods with a high glycemic index.

Initially, it was a scientific term used in nutritional studies, but it has become more widely used in dietary contexts.