What is the Glycemic Index? This is the measure of the effect that a food containing carbohydrate has on blood glucose levels compared to the same amount of pure glucose,on blood glucose levels.

The Glycemic index or GI gives us a ranking of carbohydrate containing foods based on the effect that food will have on a persons blood glucose levels.

It has been shown by research that by eating a diet with a low GI diabetics are able to achieve lowsr blood glucose levels. This is important as it reduces the risk of developing complications related to diabetes. It aids the body's ability to use glucose for energy,lowers blood fats,and raises HDL which is the 'good cholesterol.

The GI is measured by giving a group of volunteers a serve of food containing 50grams of carbohydrate. For the next 2 - 3 hours their blood glucose levels are measured at 15 minute intervals and the results plotted on a graph which is then measured by a computer program. The average response of the group to each food is then compared to the response to the standard (glucose) to create the GI.

Low GI foods have a GI of less than 55 which means that they cause a slower and lower rise in blood glucose levels.

Intermediate GI foods have a GI of 55 - 70 and cause blood glucose levels to rise at a moderate rate.

High GI foods have a GI of above 70 and cause a faster and higher rise in blood glucose levels.