Glycemic Index


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.




March 2020 GI News


All our forebears drank for thousands and thousands of years was plain water. It’s all that they had available (apart from breast milk as infants). It’s also essential to life. But it faces stiff competition these days with supermarket shelves groaning with bottled and canned choices. In Food for Thought we look at plant waters (coconut, maple and birch) and what’s in them. In What’s New we review cow’s milk for post exercise recovery; Dr Alan Barclay discusses thirst and hydration in Perspectives; in Diabetes Care we look at what to drink to quench your thirst; the GI Shopping Guide focuses on juicy fruits such as melons, mangoes, papaya and pineapple; and in Good Carbs Food Facts we check out noodles. Enjoy the stories, try the recipes, and join the conversation on our facebook page here, or follow us on twiiter.



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