The Glycemic Index Foundation and the GI Symbol Program

Today's savvy supermarket shoppers look for the GI Symbol. They know that they need to put those smart low GI carbs into the trolley to manage their blood glucose levels, reduce their risk of diabetes and heart disease, and maintain a healthy weight.

Backed by the Glycemic Index Foundation, a collaboration between the University of Sydney, the Juvenile Diabetes Research Foundation of Australia, and Diabetes Australia, the GI Symbol Program leads the way in helping everybody make healthier food choices every day for every meal for their long term health and well being.

When you pick a food product that carries the GI Symbol, you know that the GI value stated near the nutrition information panel is accurate and that you have made a healthy choice for that food category from breads and breakfast cereals to fruit, or yoghurt. This is because to earn the GI Symbol, a food not only has to be low GI, it must also meet our strict nutrition criteria for energy (calories/kilojoules), fat, saturated fat, sodium, and where appropriate, fiber and calcium. Save time reading the entire pack because we’ve done the hard work for you.

Latest News

Elevated blood glucose amongst top 5 modifiable causes of death in the United States

July, 2009.

An analysis of 12 modifiable dietary, lifestyle, and metabolic risk factors in the United States found that high blood glucose levels were amongst the leading modifiable causes of death, behind inadequate physical activity, overweight/obesity, high blood pressure and smoking, according to a new study published in the Public Library of Science Medicine Journal.

Using data from the US National Health and Nutrition Examination Survey (NHANES) 2003-06 and 2,448,017 records of deaths by cause from the National Center for Health Statistics (NCHS) 2005, researchers from Harvard University conducted a comparative risk assessment for 12 major modifiable dietary, lifestyle, and metabolic risks.

Tobacco smoking was responsible for an estimated 467,000 deaths and high blood pressure for 395,000 deaths, each accounting for about one in five or six deaths in US adults in 2005. Overweight–obesity, physical inactivity, and high blood glucose each caused 190,000–216,000 deaths, or about 1 in 10 deaths.

Figure of causes of death

Source: Danaei G, Ding EL, Mozaffarian D, Taylor B, Rehm J, Murray CJ, Ezzati M. The preventable causes of death in the United States: comparative risk assessment of dietary, lifestyle, and metabolic risk factors. PLoS Med. 2009 Apr 28;6(4)

Overweight/obesity, physical inactivity and diets with a high glycemic index are modifiable risk factors for elevated blood glucose.

Recipe of the Month

Frozen Berry Yoghurt

Anneka Manning's frozen yoghurt from the Low GI Family Cookbook is easy to prepare and perfect for summery desserts. You can refreeze it in single serve containers in Step 3 rather than 1 large container if you prefer and have it on hand as an after-school snack.

Serves 6

250 g (9 oz) fresh or frozen mixed berries
3 x 200 g (7 oz) tubs low fat vanilla yoghurt
(eg, Nestle All Natural 99% Fat Free Yoghurt - Vanilla; Dairy Farmers® Thick & Creamy Light - Country Vanilla Cream; or Brooklea® Lite yoghurt - Vanilla)
2 egg whites
2 tablespoons pure floral honey

Place the berries and yoghurt in a food processor and blend until smooth. Transfer to a medium-sized bowl and set aside.
Whisk the egg whites in a clean, dry bowl until stiff peaks form. Add the honey a tablespoon at a time, whisking well after each addition until thick and glossy. Fold into the berry yoghurt mixture until just combined.
Pour the mixture into an airtight container and place in the freezer for 4 hours or until frozen. Use a metal spoon to break the frozen yoghurt into chunks. Blend again in a food processor until smooth. Return to the airtight container and refreeze for 3 hours or until frozen. Serve in scoops.

Photo: Ian Hofstetter

Per serve
Energy: 540 kJ/ 129 Cals; Protein 7 g; Fat 0.3 g (includes less than 0.1 g saturated fat and 6 mg cholesterol); Carbs 22 g; Fibre 1.4 g

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