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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.



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.



August 2016 GI News


In this issue: Protein – how much do we need, where do we get it and do we need supplements? High protein bars, balls and bites: Dr Joanna checks out what’s really in these highly processed foods; Dr Alan Barclay on how our protein intake is up, but not from wholesome core foods; Prof Jennie Brand-Miller on the GI and mixed meals; Nicole Senior on why butter is a “sometimes” food; Pasta: friend or foe in obesity? Three delicious muesli bar recipes.