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Our monthly newsletter and blog will keep you up to date with everything that is going on behind the scenes in GI research as well as PROVIDING PRACTICAL tips to HELP YOU ENJOY A HEALTHY LOW GI DIET.
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We are the home of Sydney University Glycemic Index Research Service (SUGiRS). We are an established commercial GI testing laboratory, where we test foods for their glycemic index, insulin index, satiety response, and other metabolic parameters. We also do other analyses such as in vitro starch digestion assays. SUGiRS has an established reputation for quality, speed and flexibility.
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NOVEMBER 2024 GI NEWS
GI News is published online by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins Centre, and delivered to the mailboxes of our ~100,000 subscribers. Our goal is to help people choose the high-quality carbs that are digested at a rate that our bodies can comfortably accommodate and to share…
ULTRA-PROCESSED FOODS, GI AND GL
Ultra-processed foods do not have a high GI or GL. Minimally processed foods are not low GI. I’m going to be frank with you. I’m sceptical of the theory that ultra-processed foods (UPF) are a major factor in the epidemics of obesity and other chronic diseases (1). Indeed, I think their very definition lacks scientific…
ULTRA-PROCESSED FOODS AND CARDIOVASCULAR DISEASE RISK
Ultra-processed foods and their potential negative impact on health have gained increasing media attention over the past few years. However, ultra-processed foods, according to the NOVA classification, include a wide variety of foods which can vary significantly in their nutrient contents and there have been some questions raised about the functionality of NOVA in its…
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ARE ULTRA-PROCESSED FOODS RISKY FOR PEOPLE WITH DIABETES?
As the current dietary demon, scary headlines about the risks of eating and drinking so-called ultra-processed foods (UPF) seem to greet us on at least a weekly basis, if not daily. Should people with diabetes be concerned? Ultra-processed foods and risk of diabetes Regular readers of GI News will already be aware that a number…
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ULTRA-PROCESSED FOODS – MUCH ADO ABOUT NOTHING?
These days, it seems like the dangers of ultra-processed foods are constantly lurking in the headlines, driven in part by an ever-increasing deluge of research linking their consumption to most diseases known to mankind. Should we all be concerned? What are ultra-processed foods? From a consumer’s perspective, it may be useful to think the phrase…
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GI VALUES OF SOME UNPROCESSED, MINIMALLY PROCESSED AND ULTRA-PROCESSED FOODS
According to the NOVA system, unprocessed or minimally processed foods are natural foods altered by processes that include removal of inedible or unwanted parts, and drying, crushing, grinding, fractioning, filtering, roasting, boiling, non-alcoholic fermentation, pasteurization, refrigeration, chilling, freezing, placing in containers and vacuum-packaging. Ultra-processed foods, on the other hand, are not modified foods but formulations…
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THE BEST THING SINCE SLICED BREAD
A phrase that was often used when I was growing up to describe something new and impressive was “it’s the best thing since sliced bread”. This idiom came from an advertising slogan used in 1928 by the Chillicothe Baking Company from Missouri USA, the first company to sell sliced bread using a newly invented bread-slicing…
THE GOOD CARBS KITCHEN
GREEN GOODNESS POTATO SALAD 0:10 Prep • 0:20 cook • 8 Servings • Side • Everyday INGREDIENTS Mash 1.25kg floury potatoes (such as agria, red rascal, fianna), unpeeled, scrubbed, chopped 2-3 tablespoons skim milk Pesto 1 cup fresh basil, chopped ¼ cup freshly grated parmesan cheese ¼ cup almond flakes 2-3 cloves garlic, chopped ¼…