Low GI food

The glycemic index (GI) is the ratio of the glycemic effect of a food to the glycemic effect of a standard food (usually glucose). GI is a measure of how much of a glycemic response a person has when eating a certain food. GI is derived from human trials.

I GI food classification criteria
Low GI foods: GI < 55
Medium GI food: 55≤GI≤70
High GI food: GI > 70, not suitable for diabetic people to eat, such as ordinary rice, noodles, steamed bread

II Low GI food status
At present, low-GI products on the market mainly use coarse grains as raw materials, with the following deficiencies:
1. The taste is very bad and the senses are very bad;
2. Complex formula, a variety of raw materials, complex processing;
3. Poor production operability, mixing, rolling or rolling, molding process operability are very poor;
4. Few types of products and not rich products.

III Advantages of high amylose in low GI food application
In the process of food preparation, adding high amylose starch, the basic functions are as follows:
1. The GI value of the product is reduced, so that the postprandial blood glucose will not rise rapidly or decrease rapidly;
2. Longer satiety;
3. Obviously improve the taste, can be made into a variety of food, rich product categories.