Frequently Asked Questions
Food that cause a rapid rise in blood glucose are assigned with higher GI values, while food that cause a gradual rise in blood glucose are assigned with lower GI values.
Low GI food (55 or less) are digested slowly, producing a gradual and relatively low rise in blood glucose.
Food with high GI (70 or more) are digested and absorbed most quickly after consumption, causing a rapid increase in blood glucose, the hormone that the pancreas release into the bloodstream to lower blood glucose to normal range.
High GI diets are reported to be associated with a higher risk of obesity and diabetes.
GI values are measured only by in-vivo testing. It is an analysis of blood glucose levels from blood samples taken within a limited time from study volunteers whom consume a portion of Low GI Sugar and pure glucose on a separate day after an overnight fast.