Glycaemic index

December 28, 2011 by Linda Lazarides
Filed under Database

A measure of a food’s effect on blood sugar levels. Foods with a low glycaemic index resulting in the slow absorption of sugars from the diet, a modest rise in blood glucose, and a smooth return to normal are considered desirable. Foods with a high glycaemic index result in the fast absorption of sugars and a surge in blood glucose levels. This is particularly undesirable for diabetics. In individuals with a tendency to reactive hypoglycaemia such foods eaten in excess may result in a subsequent surge in insulin levels leading to rebound low blood sugar within a few hours after eating.

Some foods with a high glycaemic index	Some foods with a moderate glycaemic index	Some foods with a low glycaemic index
Bananas Beetroot Bread (wholemeal and white) Broad beans (fresh) Carrots Corn chips and cornflakes Honey Instant potato Low-fat ice-cream Millet Puffed wheat Muesli Raisins Rice (both brown and white) Rye and wheat crackers Shredded wheat	Buckwheat Canned beans (unless sugar-free) Chocolate Digestive and oatmeal biscuits Oranges and orange juice Pasta Peas Potato crisps (fried) Pumpernickel Rich Tea biscuits Spaghetti Sugar (sucrose) Sweetcorn Sweet potato Yams	Apples Black-eyed beans Butter beans (lima beans) Chick peas Fructose Grapefruit Grapes Haricot (white) beans Ice-cream (except low-fat) Kidney beans Lentils Milk Nuts Oatmeal Pears Soya beans Yoghurt