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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.



November 2020 GI News


Once upon a time, the roughage in food, now called dietary fibre, was regarded as a nuisance, something that might slow the growth of children, just like it did in animals.  But in the 1970s two British nutrition scientists, Dennis Burkett and Hugh Trowell, proposed something radical - that dietary fibre might actually be helpful - preventing the development of diseases like type 2 diabetes and colon cancer. In fact, they suggested that nearly every “Western” disease might respond favourably to eating more roughage. In this edition of GI News, we put roughage, or dietary fibre, under the microscope. We hope you enjoy the stories, try the recipes, and join 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.