- Bakery Products
- Breakfast Cereals And Related Products
- Cereal Grains
- Dairy Products And Alternatives
- Fruit And Fruit Products
- Infant Formula And Weaning Foods
- Legumes And Nuts
- Meal-replacement Products
- Mixed Meals And Convenience Foods
- Nutritional-support Products
- Snack Foods And Confectionery
- Sugars And Sugar Alcohols
- Indigenous Or Traditional Foods Of Different Ethnic Groups
|Low GI||55 or less||most fruits and vegetables, legumes/pulses, whole grains, nuts, fructose|
|Medium GI||56–69||whole wheat products, basmati rice, sweet potato, sucrose, baked potatoes|
|High GI||70 and above||white bread, most white rices, corn flakes, extruded breakfast cereals, glucose, maltose|
What is the Gylcemic Index?
Glycemic Index or Glycaemic Index (GI) is a measure of the effects of carbohydrates on blood sugar levels.
High Glycemic Index - High GI
During digestion, Carbohydrates that quickly break down, release glucose rapidly into the bloodstream.
Low Glycemic Index - Low GI
Carbohydrates that break down more slowly, gradually release glucose into the bloodstream.
Who Invented the Glycemic Index?
Dr. David J. Jenkins and colleagues at the University of Toronto in 1980−1981, were researching which foods were best for people with diabetes.
How is Glycemic Index Calculated?
Following the ingestion of a fixed portion of carbohydrate (usually 50 g), a subjects blood glucose response (AUC) is measured over 2 hours. This is then compaired to that of the standard AUC of either/both glucose or white bread. The result is then multiplied by 100. For each food under study 10 or more human subjects were used and an average Glycemic Index value derived. The results are still ‘experimental’ and descrepencies; sometimes significant; have been seen between studies. This maybe due to the lack of clear definition of the standard measure, or from a list of other issues. E.g. An ripe apple grown in England, may contain different levels of sugar to that of an over-ripe apple grown elsewhere.
Glycemic Index Equation
Glycemic Index (GI) = Glycemic Load (GL) * 100 / Available Carbs (grams)
Glycemic Load (GL) = Glycemic Index (GI) * Available Carbs (grams) / 100
Glycemic Index Search
Use the above search utility to search for foods either by name or by GI value.