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The glycaemic index (GI) is a ranking of carbohydrates based on their immediate effect on blood glucose (blood sugar) levels. Carbohydrates that breakdown quickly during digestion have the highest glycaemic indexes. The blood glucose response is fast and high. Carbohydrates that break down slowly, releasing glucose gradually into the blood stream, have low glycaemic indexes.
Follow the links below to find information about the glycaemic index of foods.
Reviewed January 2009
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| Results 1 to 13 displayed. |
| Title: |
Carbohydrates and the glycaemic index
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| Publisher: |
Better Health Channel
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| Description: |
The glycaemic index (GI) measures carbohydrates according to how quickly they are absorbed and raise the glucose level of the blood. A low GI diet may help weight loss and may also help energy levels for endurance sports.
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| Date: |
Mar 2009
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| Title: |
Bread - what's best for my health?
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| Publisher: |
The Jean Hailes Foundation for Women's Health
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| Description: |
Wholemeal, rye, multigrain, high-fibre, gluten-free, sourdough, soy and linseed - there are lots of interesting breads to choose from these days. Bread is one of our oldest foods and even today is still considered a staple.
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| Date: |
Feb 2009
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| Title: |
Healthy eating for older people
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| Publisher: |
Diabetes Australia - NSW
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| Description: |
The food choices recommended for older people with diabetes are based on the Dietary Guidelines for Older Australians. The emphasis is on selecting a variety of nutritious foods, based on high fibre carbohydrates and a low intake of saturated fats.
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| Date: |
Sep 2008
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| Title: |
High fructose processed foods linked to obesity, gout, hypertension, diabetes, cholesterol and fatty liver
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| Publisher: |
Healthy Eating Club
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| Description: |
There has been a 'cloud' over the health benefits of fructose added to processed foods over the last few decades. Food manufacturers have been adding pure fructose to foods in the quest to lower the glycaemic index (GI) of the food because fructose does not affect insulin production therefore is considered to be a low GI sugar (this is contrast to glucose which does raise insulin levels).
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| Date: |
Jul 2008
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| Title: |
Low glycaemic index, or low glycaemic load, diets for diabetes mellitus
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| Publisher: |
John Wiley and Sons, Ltd. for The Cochrane Collaboration
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| Description: |
Nutritional factors affect blood glucose levels, however there is currently no universal approach to the optimal dietary strategy for diabetes. Different carbohydrate foods have different effects on blood glucose and can be ranked by the overall effect ...
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| Date: |
Jun 2008
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| Title: |
GI symbol program
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| Publisher: |
Diabetes Australia - NSW
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| Description: |
There is now a simple way to use the GI to make healthy choices when shopping. Diabetes Australia, the University of Sydney, and the Juvenile Diabetes Research Foundation have joined forces to develop a simple logo that can be used to identify healthier food choices based on their GI.
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| Date: |
Apr 2008
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| Title: |
GI for prevention
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| Publisher: |
Diabetes Australia - NSW
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| Description: |
In the 1980s, a new method of classifying carbohydrate foods called the Glycemic Index was invented. It proved once and for all that not all sugars are absorbed quickly into the blood and that not all starches are slowly absorbed. The GI is a ranking of carbohydrates in food according to their effect on blood glucose levels (BGLs) after eating.
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| Date: |
Mar 2008
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| Title: |
Glycaemic index
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| Publisher: |
Dietitians Association of Australia
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| Description: |
Glycaemic Index (GI) is a ranking given to foods to describe how quickly the carbohydrate they contain is digested by the digestive system and absorbed into the blood. Carbohydrate is an important energy source for the body and carbohydrate -containing foods are an important part of a healthy diet.
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| Date: |
Jan 2008
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| Title: |
Carbohydrate
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| Publisher: |
Dietitians Association of Australia
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| Description: |
Carbohydrate is an important nutrient found in many foods. Foods containing carbohydrate include bread, breakfast cereal, rice, pasta, fruit, potato, corn, dried beans and lentils, sugar, milk and yoghurt.
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| Date: |
Jan 2008
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| Title: |
Low glycaemic index or low glycaemic load diets for overweight and obesity
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| Publisher: |
John Wiley and Sons, Ltd. for The Cochrane Collaboration
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| Description: |
There is a lack of consensus as to the best nutritional management of obesity. We assessed the effects of low glycaemic index or glycaemic load diets in overweight or obese people. Six randomised controlled trials, involving 202 participants, were analy...
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| Date: |
Jul 2006
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| Title: |
Low glycaemic index diets for coronary heart disease
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| Publisher: |
John Wiley and Sons, Ltd. for The Cochrane Collaboration
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| Description: |
The glycaemic index is a measure of the ability of a carbohydrate to affect blood glucose levels. While there are many randomised controlled trials that have examined the relationship between low glycaemic index diets and coronary heart disease, most ar...
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| Date: |
May 2006
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| Title: |
Glycaemic Index symbol on Australian food products
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| Publisher: |
Healthy Eating Club
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| Description: |
A food packaging symbol 'G - Glycemic index tested' for comparing the effect of different foods on blood sugar was launched in Australia on the 3rd of July 2002. It ranks food products based on the speed at which they break down from carbohydrate to sugar in the bloodstream.
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| Date: |
Jul 2002
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| Title: |
Glycaemic index & insulin index
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| Publisher: |
Healthy Eating Club
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| Description: |
The glycaemic index measures how rapidly carbohydrates are absorbed and the result in blood glucose and insulin elevations. The Insulin Index (ID) measures the amount of insulin the body produces in response to a set carbohydrate load in a particular food.
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| Date: |
Mar 2001
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