Slow Carb Evolution - the New Glycaemic Index Era

Leatherhead Conference 
September 2005

For a long time, research has suggested that low GI food could offer a general nutritional benefit, as well as helping better obesity and diabetes management. Today the nutritional concept around glycaemic issues is evolving.

Glycaemic Index is used to rank carbohydrates based on their relative effect on blood glucose compared to a pure glucose control over a two-hour time period. More important is the glycaemic response over a longer time.

From this point of view, slow carbs present key features.