Carbohydrates that break down quickly during digestion have a high GI and blood glucose levels rise fast and are high. Carbohydrates that break down slowly in the digestive system release glucose slowly into the blood stream and have a low GI. There is a growing awareness that low GI foods might reduce the risk of developing diabetes, cardiovascular disease and obesity.

The Food Industry is realising the importance of establishing the GI values of their new and existing products and to look at food products as a whole rather than in isolation.

Our testing service follows a WHO / FAO protocol for assessing GI of foods and beverages.