Diabetic Living has been a big help with getting my father’s sugars under control. The nutrition panels and Dr Kate Marsh’s article How to be a carb whiz in the May/June 2017 issue were particularly useful. However, I’m confused with the glycaemic index (GI) rating on the recipes.
Fay Coombs, NSW
Editor’s note: Hi Fay, the GI is a way of ‘ranking’ carbohydrate foods according to the speed at which they cause our blood glucose levels (BGLs) to rise and fall. Some carbs are more quickly digested and absorbed (high GI), while others break down slowly (low GI). Lower GI foods can help to prevent large spikes in BGLs after eating.