All about the glycaemic index (GI)

The Glycaemic index (GI) was developed in the 1980's as a measure of the effects of carbohydrates on blood sugar levels. Many diets, loosely based on the GI concept have emerged, but most of them stick removing carbohydrates, while the original GI concept deals more with the difference between low and high GI carbohydrates, concetrating on 'good' carbohydrates.

A GI to help you manage the munchies

It’s 11am and like clockwork your belly is rumbling so loudly that your colleagues at the other end of the office are starting to wonder if you’re ok. Most of us experience the munchies at some point, which we try to ignore until they get so strong that we lunge for the nearest and easiest source...
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Carbohydrates for energy

Carbohydrates provide energy for the body's activities, with the glucose from carbohydrates the only source of energy for the brain.

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Understanding the glycaemic index

The glycaemic index (GI) ranks foods according to how fast they release sugar into the blood, emphasizing the good of low GI foods.

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