GI stands for Glycaemic index. This is a ranking of carbohydrate-containing foods based on how they affect blood sugar levels. Low GI foods, such as the Goodness Superfoods cereal range, are digested and absorbed slowly, reducing the rise in blood glucose (and subsequently the hormone insulin) compared to a high GI food. This helps to give you more steady energy levels and keeps you fuller for longer, making that mid-morning energy slump where you reach for something sweet less likely. Eating low GI foods is especially beneficial in the management of blood sugar levels in those with diabetes.

The GI relates to the release of glucose into the bloodstream of a 50-gram portion of carbohydrate food compared to an equal portion of glucose. On the other hand, the Glycaemic Load (GL) considers the impact on the blood glucose levels of the entire food – as eaten in a normal serving. As such, some health professionals prefer GL as it is reflective of normal eating patterns as opposed to the 50 gram portions used in the laboratory to determine GI.

It should be noted that the Glycaemic Load is determined by multiplying the GI value of the food in question by the amount of available carbohydrate in a standard serving of that food and dividing by 100.

For both GI and GL, the lower the figure the better as this reflects a slow release of glucose into the bloodstream.

Why is Controlling Glycaemic Response Important?

Type 2 diabetes has emerged as a significant chronic condition in Australia, and like many other industrialised nations, the prevalence of the condition is increasing. Improving the diet is recognised as central to both the management as well as the prevention of Type 2 diabetes. Moderating the glucose response to foods is acknowledged as a viable dietary strategy in this regard.

In a recent study, breakfast cereal made with BARLEYmax gave a lower glucose and insulin response compared to a breakfast cereal made with standard barley.

Lower levels of insulin in the bloodstream are considered beneficial to reduce the risk of insulin resistance and diabetes.

The CSIRO research team investigating the impact of BARLEYmax on blood glucose and insulin considered this new ingredient…

“…may be of value in foods designed to assist in the prevention and management of diabetes”

For our full report on BARLEYmax and sources of our health claims, please download the full report.

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