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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.

 
 

 
     
 

October 2018 GI News

 
 

FOOD FOR THOUGHT
It’s often said that we run on fuel just as a car runs on petrol. In fact we burn a mix of three key fuels (carbs, protein and fats) that we get from the foods and drinks we consume. Nutrition scientists call these fuels “macronutrients” because our bodies need lots of them. They provide us with energy (calories or kilojoules) along with vitamins and minerals and phytonutrients. In this issue we remind our readers that it’s the overall quality and quantity of the foods we consume – what we put on our fork or pick up with our fingers or chopsticks is what really matters along with being active every day and getting a good night’s sleep. We hope you enjoy this issue and join in the conversation on our facebook page here.