Originally Posted by
Barry
More likely Glycaemic Index. The GI is a rating of how quickly carbohydrates are converted into sugar. The faster a food is broken down during digestion, the quicker will be the rise in blood sugar. Since one of the aims of treating diabetes is to keep blood glucose levels steady throughout the day, foods which cause sharp rises are best kept to a minimum (except in he case of a hypoglycaemic event). Foods that cause a rapid rise in blood glucose will have a high GI, so the key is to choose more low-GI foods regularly.
Low-GI foods can also help you to eat less as you feel fuller for longer, have lower incidence of heart disease and with improved levels of 'good' cholesterol.