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Not all Carbohydrate foods are equal


The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels.

Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore insulin levels.



September 2019 GI News


The glycemic index, or GI, is an inherent property of carbohydrate-containing foods and beverages. It is a relative ranking from 0–100, describing the rate and extent to which available carbohydrate is digested, absorbed and metabolised into glucose and released into the blood. But speed of digestion is only part of the story. Quantity counts. How high blood glucose actually rises and how long it remains high depends on both the amount of carbohydrate in a food or drink as well as its glycemic index. Researchers from Harvard University and the University of Toronto came up with a term to describe this “speed/quantity” combo: glycemic load (GL). This month we look at ways you can reduce the load. We hope you enjoy the stories, have time to try the recipes, and join in the conversation on our facebook page here, or follow us on twiiter.



Look for the GI Symbol


The easiest way to find all round healthy food choices is to look for the GI symbol. They make you feel fuller for a longer time and help control appetite.