GI is a scale that ranks carbohydrate-rich foods by how much they raise blood glucose levels.
GI helps with diabetes control. Foods with a low GI raise blood glucose levels more slowly than foods with a higher GI.
Foods are compared against a standard food, white bread or glucose, and ranked low, medium or high GI.
Foods with a low GI include most vegetables and fruit, legumes, whole grain bread, pasta and milk.
How food is prepared, what foods are eaten together, and the amount and type of carbohydrate eaten all affect blood glucose.
Many starch foods have a high GI. Choose low and medium GI foods more often.
Low GI (less than 55) Choose most often
Medium GI (56 - 70) Choose more often
High GI (more than 70) Choose less often
