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June 2017 GI News

In this issue: Its all about good grains; the launch of the Good Carb cookbook; Ted Kyle on alternate day fasting; gluten free and heart health; Dr Barclay on salt and potassium; Prof. Jennie Brand-Miller puts some popular health claims around whole grains in perspective and Nicole Senior investigates Ancient Grains plus some delicious recipes to try.

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.