Beyond the glycaemic index

A low GI rating is not necessarily a marker of healthy food

It's important to remember that claims about good or bad foods are just that — claims.

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Popular magazines — and many health professionals — love to categorise foods as ‘good’ or ‘bad’.

Such conclusions have often been based on the content of fat, added salt or sugar. Now glycaemic index (GI) has been added to the mix — with low-GI foods considered to be ‘good’ and those with a high GI getting a ‘bad’ tag.

But it’s not as simple as that.

Beware the dichotomy
The ‘good’ or ‘bad’ dichotomy can be emphasised by those

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