The Glycemic Index (GI) is a scale that ranks carbohydrates by how much they raise blood glucose level as compared to a standard food. The standard food is glucose or white bread.

The G.I. concept was first developed in 1981 by Dr. David Jenkins, a professor of nutrition at the University of Toronto, Canada, to help to determine which food is best for people with diabetes.

Today the G.I. concept is of benefit not only to diabetics but also to a wide range of people including coronary heart disease sufferers, the hypoglycemic as well as athletes and obese people.

The Glycemic Index of any food is dependent on:

i. The composition and size of starch molecules in it,
ii. their digestibility and,
iii. cooking method employed.
iv. Processing

GLUCOSE RESPONSE CURVES

A low G.I. food will release glucose slowly and steadily. A high G.I. food will provide a rapid rise and fall in blood sugar level. Low G.I. concept is being accepted rapidly in India and all over the world.

European association for the study of Diabetes, the Canadian diabetes association recommends high fibre, low G.I. foods as a means of improving blood glucose and weight control.

The WHO/FAO report list low G.i. foods as a possible factor for decreasing the risk of developing type 2 diabetes and reducing risk of weight gain (WHO/FAO,2003).