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| Q: What is the difference between
glycemic index (GI) and glycemic load (GL)? A: The GI describes the type of carbohydrate in foods and its potential to raise blood glucose levels. Our actual blood glucose levels are determined by both the quality, or GI, of the carbohydrate and the quantity of carbohydrate. We can predict the effect of a food on our blood glucose level by calculating the glycemic load which is the GI x the amount of carbohydrate, divided by 100. Teaspoon of jam (GI = 51): (51 x 5 grams carb) / 100 = 2.5 |
| Q: Can I download or can you
email me a full list of all GI food values? A: Sorry but we have no such list available for download or emailing purposes. Instead, we invite you to search out the foods you are interested in finding on our GI Database (see the menu link). There you will find a brief explanation on how best to conduct the search. Another option is to purchse our pocketbook: The New Glucose Revolution: GI Values. |
| Q: Can you tell me the GI of
alcoholic beverages (beer, wine and spirits)? A: Alcoholic beverages contain very little carbohydrate. In fact, most wines and spirits contain virtually none, although beer contains some (3 or 4 grams per 100 mL). A middy of beer (10 ounces) contains about 10 grams of carbohydrate compared with 36 grams in the same volume of soft drink. For this reason, a beer will raise glucose levels slightly. If you drink beer in large volumes (not a good idea really) then you could expect it to have a significant effect on blood glucose. |
Q: Why does some variability
occur in the GI for the same food types? For example, baked potato
has GIs that vary from 56 to 111, a factor of 2. 1) Some GI testing groups are not as experienced/accurate as ours. They use venous blood which gives more variability than capillary blood. If we test a product over and over again, we get the same result ± 5%. That's as good as nutrient data such as protein, fat, fibre etc. 2) The variability among different types of potatoes, rices, and oats is REAL. They contain different types of starch (amylose, amylopectin) and that affects the degree of starch gelatinisation. When it comes to sugars like fructose, the concentration of the solution makes a difference to the rate of gastric emptying and therefore the glycemic response. A more dilute solution, say 25 g fructose in 500 mL water will have a higher GI than 25 g fructose in 250 mL. But fructose has a very low GI whichever way you consume it. 3) Sometimes the manufacturer may change the formulation of their product by reducing the fat content for example. Reducing the fat can increase the GI. Manufacturers may have their products retested if they make significant changes to the formulation, or source ingredients from different suppliers. 4) Some foods have been tested in people with type 2 diabetes. These values may be higher than that seen in the normal population. Follow the food links in the database to find more information on the testing setup. |
| Q: Why does pasta have a low
GI? A: Pasta has a low GI because of the physical entrapment of ungelatinised starch granules in a sponge-like network of protein (gluten) molecules in the pasta dough. Pasta is unique in this regard. As a result, pastas of any shape and size have a fairly low GI (30 to 60). Asian noodles such as hokkein, udon and rice vermicelli also have low to intermediate GI values. |
| Q: Some vegetables appear to
have a high GI. Does this mean a person with diabetes should
avoid eating them? A: Definitely not, because, unlike potatoes and cereal products, these vegetables are very low in carbohydrate. So, despite their high GI, their glycemic load (GI x carb per serve divided by 100) is low. Vegetables contain only small amounts of carbohydrate but loads of micronutrients and should be considered as "free foods". Eat them all you like! |
| Q: Some high fat foods have
a low GI. Doesn't this give a falsely favourable impression of that
food? A: Yes it does, especially if the fat is saturated fat. The GI value of potato chips or french fries is lowerthan baked potatoes. Large amounts of fat in foods tends to slow the rate of stomach emptying and therefore the rate at which foods are digested. Yet the saturated fat in these foods will contribute to a much increased risk of heart disease. It is important to look at the type of fat in foods rather than avoid it completely. Good fats are found in foods such as avocadoes, nuts and legumes while saturated fats are found in dairy products, cakes and biscuits. We'd all be better off if we left the cakes and biscuits for special occasions. |
| Q: Do I need to eat low GI foods
at every meal to see a benefit? A: No, because the effect of a low GI food carries over to the next meal, reducing its glycemic impact. This applies to breakfast eaten after a low GI dinner the previous evening or to a lunch eaten after a low GI breakfast. This unexpected beneficial effect is called the "second meal effect". But don't take this too far, however. We recommend that you aim for at least one low GI food per meal. |
| Q: Most breads and potatoes
have a high GI. Does this mean an end to my favourite foods? A: Potatoes and bread, despite their high GI, can play a major role in a high carb/low fat diet, even if your goal is to reduce the overall GI. Only about half the carbohydrate needs to be exchanged from high to low GI to derive health benefits. Of course, some types of bread and potatoes have a lower GI and these should be preferred in order to lower the GI as much as possible. |
| Q: Why doesn't the GI of beef,
chicken, fish, tofu, eggs, nuts, seeds, avocadoes, many fruits and vegetables,
wine, beer and spirits appear in GI lists? A: These foods contain no carbohydrate, or so little that their GI can't be tested according to the standard methodology. Bear in mind that the GI is a measure of carbohydrate quality, not quantity. Essentially, these types of foods, eaten alone, won't have much effect on your blood glucose levels. |
| Q: Why not just adopt a low
carbohydrate diet (like the Atkins diet) to keep my blood glucose
levels and weight down? A: Recent studies show that low carb diets such as the Atkins diet produce faster rates of weight loss than conventional low fat diets. The probable mechanism is lower day-long insulin levels - allowing greater use of fat as the source of fuel - the same mechanism underlying the success of low GI diets. We believe that low carb diets are unnecessarily restrictive (bread, potato, rice, grains and most fruits are restricted) and may spell trouble in the long term if saturated fat takes the place of carbohydrate. Low GI diets strike a happy medium between low fat and low carb diets - you can have your carbs, but must choose them carefully. |
| Q: If testing continued long
enough, wouldn't you expect the areas under the curve to become
equal, even for very high and very low GI foods? A: Many people make the assumption that since the amount of carbohydrate in the foods is the same, then the areas under the curve will finally be the same. This is not the case, however, because the body is not only absorbing glucose from the gut into the bloodstream, it is also extracting glucose from the blood. Just as a gentle rain can be utilised better by the garden than a sudden deluge, the body can metabolise slowly digested food better than quickly digested carbohydrate. Fast-release carbohydrate causes "flooding" of the system and the body cannot extract the glucose from the blood fast enough. Just as water levels rise quickly after torrential rain, so do glucose levels in the blood. But the same amount of rain falling over a long period can be absorbed into the ground and water levels do not rise. |
| Q: Does the GI increase with
serving size? If I eat twice as much, does the GI double? A: The GI always remains the same, even if you double the amount of carbohydrate in your meal. This is because the GI is a relative ranking of foods containing the "same amount" of carbohydrate. But if you double the amount of food you eat, you should expect to see a higher blood glucose response - ie, your glucose levels will reach a higher peak and take longer to return to baseline compared with a normal serve. |
| Q: I have recently been diagnosed
with celiac disease (gluten sensitivity) on top of diabetes.
It's extremely hard to find both low GI and wheat-free foods. Any
suggestions?? A: This is not as hard as you may think? If you like Asian food - Indian dahls, stir-fries with rice, sushi, noodles - you're in luck, because they are all low GI. Choose vermicelli noodles prepared from rice or mung beans and low GI rices such as basmati. Use sweet potato instead of potato, use all manner of vegetables without any regard for their GI. Choose fruits and dairy for their low GI. If you can tolerate dairy products, then take advantage of them for their universal low GI. If lactose intolerance is a problem, reach for live cultured yoghurts and lactose-hydrolysed milks. Even ice-cream can be enjoyed if you ingest a few drops of lactase enzyme first. |
| Q: Is a low GI diet suitable
for vegetarians? A: The low GI diet is just as easy for a vegetarian to follow - in fact, teaching vegetarians to follow the low GI diet can be easier because most are eating many of the best low GI foods already. For the vegetarian, the same principles apply: substitute your plant protein sources for the meat. Eat more beans, lentils and other legumes - all among the lowest GI foods we have tested. Quorn is also a great meat substitute with no GI as it has almost no carbohydrate (2 g/100 g). Some additional points: • The GI only applies to foods containing significant amounts of carbohydrate. Most vegetables have small amounts of carbohydrate and those that provide more usually have a low GI, with the exception of potatoes. You can therefore tuck into your veggies without considering the GI for every one – and benefit from antioxidants and all the micronutrients they supply! • Legumes should be a daily part of any vegetarian diet for your protein – happily these are also a mainstay of a low GI diet. • Almost every low GI food we talk about in the book is suitable as part of a vegetarian diet. Animal products are usually high in fat, protein or both and therefore do not have a GI. • The range of protein and carb intake that is healthy is fairly broad – as a vegetarian you will inevitable have a higher carb intake and slightly lower protein intake. This makes the GI important for you but easy to adapt if you choose wholegrain cereal products and legumes as your carbohydrate base. • Coffee has no carbohydrate (unless you add sugar and/or
milk and the GI response comes from these foods) and hence it is
not in the GI tables. Neither does it contain calories so has little
impact on weight control. |
| Q: Is there a program available
for keeping track of the glycemic index and glycemic load of
the foods I eat on a daily basis for Palm Pilots and Pocket PCs? A: Please follow this link for software created by Glycemic Index Software: http://www.glycemicdietsw.com. |
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