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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.

July 2019 GI News

Welcome to our 14th birthday issue where we check out the hottest dietary trend: protein. Back in 2005, GI News was the brainchild of Prof Jennie Brand Miller who wanted a newsletter to help people choose the high-quality carbs that are digested at a rate that our bodies can comfortably accommodate and to share the latest scientific findings on food and diet with a particular focus on carbohydrates, dietary fibres, blood glucose and the glycemic index. We hope you enjoy reading this issue, have time to try the recipes from our Good Carbs Kitchen, and join in the conversation on our facebook page here.

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.