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July 2016 GI News

In this issue: Key "new nutrition" trends for health & wellbeing; Prof Jennie Brand-Miller on why glucose tolerance can vary from day to day; Nicole Senior on matters of the healthy heart.; Dr Alan Barclay on stop the nutrient blame game; America's new food label; all about chickpeas; how much should kids eat and loads of recipes.

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.