The glycaemic index (GI) is a ranking of carbohydrates based on their immediate effect on blood glucose (blood sugar) levels. Carbohydrates that breakdown quickly during digestion have the highest glycaemic indexes. The blood glucose response is fast and high.
Carbohydrates that break down slowly, releasing glucose gradually into the blood stream, have low glycaemic indexes. Follow the links below to find trusted information about the glycaemic index of foods.
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Last reviewed: May 2014