The glycemic index is a value assigned to foods based on how slowly or how quickly those foods cause increases in blood glucose levels. Foods low on the glycemic index (GI) scale tend to release glucose slowly and steadily. Foods high on the glycemic index release glucose rapidly.

Sarah Ware, B.Sc.(Hons), Professional Dietician RD, CDE, discusses Glycemic Index and Blood Glucose Levels

Sarah Blunden, P.Dt, CDE, CPT, Professional Dietitian, talks about how to eat healthy carbohydrates for a good energy sources and improved glycemic control.

The glycemic index was a concept that was introduced by Dr. David Jenkins out of the University of Toronto.

It’s a concept that categorizes food on how quickly it causes a rise in blood sugar once ingested. They categorize foods whether they are high glycemic or low glycemic, and it’s interesting to note that foods like white bread or potatoes actually cause a faster blood sugar rise than a food like regular table sugar.

So when you’re choosing your meals, for example if you wanted rice for dinner, try to choose wild rice over white, and when it comes to fruit, choose blueberries over watermelon.

If somebody has more questions about the glycemic index they should speak with a local dietitian, certified diabetes educator or a diabetes specialist.

If somebody has more questions about the glycemic index, they should speak with a local dietitian, certified diabetes educator or a diabetes specialist.

Presenter: Ms. Sarah Ware, Registered Dietitian, North Vancouver, BC

Local Practitioners: Registered Dietitian