All carbohydrates react differently in the body. After being eaten, some are absorbed and digested quickly, while others release energy (in the form of glucose) slowly.

The Glycemic Index (GI) categorises carbohydrate-containing foods according to the rate at which they increase our blood-glucose levels.

There are three categories:

• Slow-release carbs, which have a GI value of less than 55
• Intermediate-release carbs, which have a GI value of between 55 and 70
• Fast-release carbs, which have a GI value greater than 70

Select a food from the drop-down list below to see in which category it falls. And visit our Glycaemic Index Zone for more info.