Glycaemic Index Testing

To enable valid glycaemic index (GI) comparisons of carbohydrate-laden foods, standardized and methodologically sound testing approaches must be employed. If there is inconsistency relative to the type and timing of samples and the methods of...

The glycemic index (GI) of a food can vary widely depending on its variety, origin, and stage of ripeness. Even foods that seem similar can have dramatically different GI values due to these factors. How...

Blood sugar levels can be measured using samples from different types of blood and methods. Blood can be collected from veins, arteries, or capillaries, and glucose levels can be measured in whole blood or in...

While the glycemic index (GI) is a widely used tool for ranking foods based on their effect on blood sugar, it has several limitations that make it less practical in certain real-world scenarios. Understanding these...

One of the major criticisms of the glycemic index (GI) is that it doesn’t account for how the addition of other macronutrients, like protein and fat, impacts blood sugar responses. GI was originally designed to...

The glycemic index (GI) is often considered an inherent characteristic of a food, meaning it should provide consistent blood sugar responses regardless of who eats it or the circumstances. However, research reveals that GI values...

The amount of carbohydrate in a food significantly influences blood sugar levels. This is why the portion size used to measure the glycemic index (GI) is so important. Studies show that blood sugar response, measured...

Interest in the glycemic index (GI) has grown steadily over the years, along with numerous claims about its benefits. However, research on its role in preventing or managing specific health conditions is still developing. Many...