glycaemic index

noun

GI.��an index indicating the effects of various foods on blood sugar. Fast-releasing foods that raise blood sugar levels quickly are high on the index, while slow-releasing foods, at the bottom of the index, give a slow but sustained release of sugar

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This means oats are considered a medium glycaemic index food, similar to pasta but absorbed more slowly than many other breakfast cereals.

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They are sweet but have a low glycaemic index so they help regulate sugar levels.

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The campaign also cited several studies showing how the glycaemic index of sourdough is lower than other breads, meaning it does not cause spikes in blood sugar.

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It also scores lower than other crops on the glycaemic index, a measure of how quickly foods raise blood sugar levels – a major concern for those with diabetes.

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Diets with a high “glycaemic index”, raising glucose levels in the blood, seem to promote metabolic problems.

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glycaemia glycaemic load

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