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

 Subscribe today - it's free

 View previous editions


July 2019 GI News


In some quarters, carbs get an undeserved bad rap. But students of human evolution know that carbohydrates (fruits, berries and tubers) played an instrumental role throughout our long 3-million-year journey from a small upright walking ape (Lucy, Australopithicus afarensis) to the tall, smooth-skinned creature with a very large brain who can perform high level maths as well as prolonged strenuous marathons (Homo sapiens sapiens). You could say we evolved eating the original plant-based diet, so in this issue, we focus on good carbs and where you can find them. 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.



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.



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.