Glycemic Index

Scientists urge inclusion of glycaemic index on food labels

Scientists urge inclusion of glycaemic index on food labels

By Caroline SCOTT-THOMAS

The quality of carbohydrates in foods as measured by their glycaemic index (GI) should be included in national dietary guidelines and on food labels, according to a group of leading nutrition scientists from ten countries.

Glycaemic index 'here to stay'

Glycaemic index 'here to stay'

By Jess Halliday

The glycaemic index has not risen to the same astronomic trend
proportions of its low-carb predecessor, but this does not mean
there is a lack of interest. Rather, a slow build up could be a
sign that it is here for the long-haul.

Inulin lowers GI of chocolate

Inulin lowers GI of chocolate

By Dominique Patton

The soluble fibre inulin, best known for its beneficial effects on
the gut, also lowers the glycaemic index of dark chocolate,
according to a new study, suggesting the ingredient could be used
in products targeted at blood sugar control.

A low-GI sugar?

A low-GI sugar?

New tests show that the sugar replacer Isomalt has a very low
glycemic index (GI), well below other sugar substitutes, making it
an attractive option for food companies trying to get healthier,
says its manufacturer Palatinit.

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