What’s low GI?
The glycemic index (GI) is a ranking of carbohydrates in foods on a scale from 0 to 100 according to the extent to which they raise blood glucose levels. Foods with a high GI (70 or more) are those which cause our blood glucose levels to go higher for longer, damaging vital tissues and organs. Low GI foods, by virtue of their slow digestion, absorption and/or metabolism, produce a less pronounced rise in blood glucose and insulin levels, and have proven benefits for health. Low GI diets have been shown to reduce blood glucose levels in people with diabetes (type 1 and type 2). They also have benefits for weight management. Research has shown that Australians eat too many high GI carbohydrates and not enough low GI carbohydrates.
