• Recipes
  • Testing Testing & Research
    Have your foods testing in our labs
  • Newsletter
Food Name
Glycemic Index
Glycemic Load
Find records
 if any fields match
 if all fields match

 Subscribe today - it's free

 View previous editions


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.



December 2019 GI News


Low carb diets. Low fat diets. Owning a dog. Eating leafy greens. Fermented foods. Dairy foods. Eggs. Salt. Sugar. We are bombarded with conflicting messages about food, diet and health in the media. How do we work out who or what to believe? In Food for Thought, Dr Alan Barclay explains the different kinds of evidence and how compelling it is (or isn’t). We also check out fibre boosting dried fruits in Product Review, take a look at gut health and keeping it regular in Perspectives, and shine the spotlight on prunes in Good Carbs Food Facts. We hope you enjoy the stories this issue, 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.