A measure of a food's effect on blood sugar levels. Foods with a low glycaemic index resulting in the slow absorption of sugars from the diet, a modest rise in blood glucose, and a smooth return to normal are considered desirable. Foods with a high glycaemic index result in the fast absorption of sugars and a surge in blood glucose levels. This is particularly undesirable for diabetics. In individuals with a tendency to reactive hypoglycaemia such foods eaten in excess may result in a subsequent surge in insulin levels leading to rebound low blood sugar within a few hours after eating.

Adapted from the Nutritional Health Bible by Linda Lazarides
Download the whole database