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Jan 2020 GI News


Eating meat kick-started the evolution of modern big-brained humans. But we can actually live long and healthy lives without eating it, and many millions do. However, it’s a highly nutritious food that provides us with essential nutrients more difficult to obtain from plant foods. But it does pose ethical questions around the environment and animal welfare. Dietitian Nicole Senior ponders these meaty matters in Food for Thought. We also check out four lean meats (two farmed and two game) in Product Review; Dr Alan Barclay takes a look at kidney health and high protein diets in Perspectives; and we shine the spotlight on low GI bulgur in Good Carbs Food Facts. We hope you enjoy the stories, 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.