As mentioned in the glycaemic index article, the GI of foods vary. While most refined foods have a high GI, which is what you want to avoid, not every unrefined food will have a low GI. A typical example is bread – if you are keeping to a low GI diet, then white, brown and wholewheat bread are a problem as they are medium to high GI foods.
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Glycaemic index (US ~ glycemic) is the measure of a food’s ability to affect the blood sugar levels. This immediate effect is usually based on the type of carbohydrates within a food. Since all foods contain a mixture of carbohydrates, protein and fat to varying degrees, the glycaemic index is relevant to all foods, not only carbohydrates. Awareness about the glycaemic index (GI) of foods is important for us all, but particularly for those suffering with diabetes and obesity.
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