islets of hope home buttonabout type 1 diabetes buttonabout type 2 diabetes buttondiabetes care tips from otherscomplications with diabetes buttondiabetes support groups buttondiabetes resources

amazon diabetes books and magazines
affiliate products and services
shop members of the diabetic community

Mini Site Index
back to main diet page

Also, see:

The Glycemic Index (GI) is a ranking system for carbohydrates based on their immediate effect on blood glucose levels. It compares carbohydrates (cho) gram for gram in individual foods, providing a numerical, evidence-based index of postprandial (post-meal) glycemia. The concept was invented by Dr. David J. Jenkins and colleagues in 1981 at the University of Toronto

 

 

 

Low Glycemic Recipes

This page is being updated 01/22/06.  Thanks for your patience!

Glycemic Index of Foods

GI values can be interpreted intuitively as percentages on an absolute scale and are commonly interpreted as follows:

        Low GI                          less than 55

        Intermediate GI             between 56 and 69

        High GI                          higher than 70
         

A low GI food will release energy slowly and steadily and is appropriate for diabetics, dieters and endurance athletes.

A high GI food will provide a rapid rise in blood sugar levels and is suitable for post-endurance exercise energy recovery.  

 Good Carb Cookbook: Secrets of Eating Low on the Glycemic Index
Good Carb Cookbook: Secrets of Eating Low on the Glycemic Index

 

 

Contact Us  |  About IOH  |  Our Mission  |  Elizabeth's Story  |  About the Founder  |  Join IOH  |  How To Help  |  Advertise  |  Privacy Statement  |  Site Index  |

button logo for quilting dee                       

                                         insulin pumps for underinsured mellitus patients

Page Updated 12/24/2005