The Science of GLYCEMIC INDEX (GI)

The Glycemic Index or GI was invented in Canada in 1981, it is basically a calculation to measure the release of glucose from the Carbohydrates present in the food products and how they affect the Blood glucose levels. Carbs with lower GI value (i.e. 55 or less) will be absorbed and metabolised slowly in the body, as a result it does not lead to spike in the blood glucose levels, thus making them safe for Diabetic and Prediabetic people. As per many international organisations like American Diabetes Association (ADA) and Glycemic Index Foundation (Australia), the GI levels have been classified under three categories:

Low GI : 55 or less | Medium GI : 5 – 69 | High GI : 70+

Best Sellers

1 of 7