Glycemic Index (GI) is a relative ranking of carbohydrates in foods according to how they affect blood glucose levels. Carbohydrates are an essential part of our diet since they provide fuel for the brain, most other organs and muscles during exercise. However, not all carbohydrate foods are equal, as different types have unique effects on blood sugar.

High GI carbohydrates cause blood sugar levels to spike and then crash, whereas low GI foods are digested and absorbed more slowly. This slow release of glucose into the bloodstream is proven to be much more beneficial for the body – from improving energy levels to managing weight, diabetes and other health concerns.