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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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JULY 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…
MODERATION
Can you guess the missing word (it’s the same each time)? There are proven health benefits of ________ Eating _______ has been linked to a lower risk of dying Consuming ______ is associated with a reduced risk of all kinds of ailments But eating too much of _______ is harmful. Could the missing word be…
LOW-CARB DIET QUALITY AND WEIGHT MANAGEMENT
A recent study from the Harvard School of Public Health highlights the importance of the quality of macronutrients (e.g., fat and protein) in low-carbohydrate diets over simply reducing carbohydrate intake. Published in JAMA Network Open, the study explored how different types of low-carb diets affect long-term weight change among US adults. The researchers wanted to…
Continue Reading LOW-CARB DIET QUALITY AND WEIGHT MANAGEMENT
EATING PATTERNS FOR PEOPLE WITH TYPE 2 DIABETES
Due to the fact that they have the most profound effect on blood glucose levels, carbohydrates (e.g., starches and sugars) have been the primary nutrient focus of diabetes prevention and management for millennia. Over the past 100 years, medical nutrition therapy for the management of diabetes has swung from severe carbohydrate restriction prior to the…
Continue Reading EATING PATTERNS FOR PEOPLE WITH TYPE 2 DIABETES
WHAT IS A LOW CARBOHYDRATE DIET?
As regular GI News readers already know, the three most common kinds of carbohydrate in foods and drinks are sugars (e.g., fructose, galactose, glucose, lactose, maltose, sucrose, etc…), starches (e.g., amylopectin and amylose) and dietary fibres (e.g., β-glucans, cellulose, hemicelluloses and pectins). Available and unavailable carbohydrate Sugars and starches are also commonly known scientifically as…
NUT AND SEED-BASED FOODS
Do you have a favourite nut or seed? There are so many to choose from, from almonds to walnuts. Nuts and seeds are nutritious foods high in plant protein and unsaturated fats, but while a good source of fibre, most don’t contain large amounts of available carbohydrate. They can be incorporated into our diet in…
CONFUSED ABOUT CARBS? CASHEWS WILL CASHEW
We’re all about being gentle on your blood glucose levels here at GI News. There are a variety of dietary strategies to achieve this, and one way is to follow a low carb diet however this can have down-sides for your overall health because it requires restricting healthy, nutritious plant-based foods such as wholegrains, legumes,…
THE GOOD CARBS KITCHEN
LENTIL AND CASHEW PATTIES WITH CARROT AND BEETROOT SALAD 0:05 Prep • 0:15 cook • 4 Servings • Main • Everyday INGREDIENTS ½ cup raw unsalted cashews 400g can lentils, drained and rinsed (or 1½ cups cooked brown lentils) ½ cup whole rolled oats 1 egg ¼ cup wholemeal flour, plus 2 tablespoons extra for…