Food is the fuel we burn for energy, building a strong, healthy body and helping  us to think straight.

One of the best sources of energy for our bodies is carbohydrates – but they’re not created equal, which is where the Glycaemic Index (GI) comes in. It rates the speed at which carbs are absorbed and raise the blood’s glucose level, and classifies them as follows:

Low GI = 55 and under (soy products, fruit, milk, pasta, grainy bread, lentils).
Medium GI = 56-69 (sugar, orange juice, basmati rice and wholemeal bread).
High GI = 70 and above (potatoes, white bread, long-grain rice).

Foods that break down quickly during digestion have the highest GI rating, but foods that do so slowly are better for you. They release glucose gradually into the bloodstream, and the glucose response is therefore slower and flatter.

Benefits of low-GI food
Eating low-GI carbs that trickle glucose slowly into your bloodstream keeps your energy levels balanced, which helps you feel full for longer between meals. It also…

• Helps people lose and control weight.
• Increases the body’s sensitivity to insulin.
• May improve diabetes control.
• Reduces the risk of heart disease.
• Reduces blood cholesterol levels.
• May help you manage the symptoms of polycystic ovary syndrome (PCOS).
• Prolongs physical endurance.
• Helps refuel your carbohydrate stores after exercise.

To find out more visit www.glycemicindex.com