What is the glycemic index, and what foods are listed? How did it evolve, and what is the research behind it? Registered Dietitian Johanna Burani, MS, RD, CDE examines the history of the GI. [Also available with narration at http://www.EatGoodCarbs.com]

1. Johanna Burani, MS, RD, CDE
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2. A scale from 0-100 that ranks digested carbohydrates
by how much they raise blood glucose levels compared
to a reference food (glucose).
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3.  Starches: breads, breakfast cereals, pasta, rice,
soups
 Starchy vegetables: corn, legumes, peas, potatoes,
winter squash
 Dairy: milk, yogurt
 Fruit: all forms (fresh, frozen, dried, canned)
 Sugars: honey, maple syrup, white/brown sugar
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4.  Proteins  Fats
 Meats  Oils
 Poultry  Butter
 Fish  Margarine
 Eggs  Shortening
 Cheese
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5. Carbohydrates = body’s fuel of choice
The body chooses carbohydrates first to break down
into immediate energy.
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6.  1981, David Jenkins and team,
University of Toronto
 Alternative system for classifying carbohydrates
 Not based on the exchange system
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7.  All digested starches produce similar after-meal blood
glucose responses (low).
 All digested sugars produce similar after-meal blood
glucose responses (high).
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8.  62 commonly eaten carbohydrates
 5 – 10 healthy fasting volunteers
 Blood glucose responses to test food measured over
2-hour period
 Compared to an average of three blood glucose
responses to reference food (glucose) measured over
2-hour period
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9. Low 0-55
Moderate 56-69
High 70+
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10. Different carbohydrate sources raised blood glucose levels
to varying degrees:
white bread (starch) = GI value of 69 = high
ice cream (with sugar) = GI value of 36 = low
Carbohydrates should be classified by their physiological
impact on the body rather than on their chemical structure.
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11.  UK Diabetes
 Diabetes Australia
 European Association for the Study of Diabetes
 American Diabetes Association
 Canadian Dietetic Association
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12.  www.EatGoodCarbs.com
 www.GlycemicIndex.com
 www.FIFTY50.com
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