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    The GI of foods is a measure of the carbohydrates in foods. It indicates their ability to raise your blood sugar level. The index is ranked between 0-100. Pure glucose has an index of 100 and all other foods are ranked against this. Foods with a high GI (70-100) These contain carbohydrates that break down quickly during digestion, giving a rapid and short-lived hit of glucose to the bloodstream. EG: potatoes, white rice, sugar, white bread, dried fruit, lollies. Foods with a low GI (55 or less) These contain carbohydrates that break down slowly and release glucose gradually into the bloodstream. EG: nuts, apple, pear, beans, berries, grains. Why are low GI foods better for you? These foods give your body a sustained release of glucose. This helps maintain your energy rather than only giving you a quick burst. It also eases pressure on your pancreas which is responsible for secreting the insulin which controls the rate that glucose enters the bloodstream. |
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