• Newsletter
  • Recipes
  • Testing Testing & Research
    Have your foods testing in our labs
Food Name
Glycemic Index
Glycemic Load
Find records
 if any fields match
 if all fields match

 Subscribe today - it's free

 View previous editions


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.



December 2018 GI News


It’s hard to imagine dinner time when the spotlight wasn’t on “eat your vegetables”. But it’s not that long ago—a bit over 100 years. The discovery of vitamins and minerals in the early years of the twentieth century was the wakeup call and “Dr Vitamin”—Elmer Verner McCollum (1879–1967) – was a key player in ensuring they had a bigger part of the dinner plate. They were protective foods he said, because “they were so constituted to make good the deficiencies of whatever else we liked to eat”. Nowadays, plant-based, vegetarian and vegan diets do much more than “make good the deficiencies”, they are associated with reduced risk of a number of chronic diseases including type 2 diabetes and cardiovascular disease. This month we look at some recent studies. We hope you enjoy this issue and join in the conversation on our facebook page here.