**2. Glycaemic index (GI) and diabetes**

Carbohydrates have a direct influence on blood sugar levels—diabetes diet therefore tends to focus either on carbohydrate portion size or the speed at which carbohydrates are absorbed by the body. Patients with diabetes are generally advised to follow a low GI diet rather than a low-carb diet.

The glycaemic index [6] categorises food dependant on the rate at which the body breaks it down to form glucose. High GI foods (white bread, potatoes and biscuits) are those that are quickly broken down into glucose. Low GI foods (whole grain bread, milk, leafy vegetables) are typically those that are broken down more slowly by the body. A low glycaemic index diet is beneficial for people with diabetes in keeping their glycaemic control more stable since they are less likely to cause rapid surges in blood glucose levels compared to high GI foods. Low GI food keeps one more satisfied and makes one feel less hungry before the next meal. Other advantages of lower GI foods include a higher nutritional value, a varied diet and reduced immediate demand for insulin following eating.
