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Gi Testing and Calculation


GI testing

The GI Research Service at Oxford Brookes University was established in 2001 to provide a reliable commercial GI testing laboratory for the local and international food industry. Foods are tested in healthy volunteers according to standardized scientific methodology providing our clients the highest levels of quality control from one of the leading research groups in Europe. Insulin, satiety, hunger and other parameters can be assessed simultaneously.

GI calculation

The GI is defined as the incremental area under the blood glucose response curve after consumption of 50 g of available carbohydrate from a test food, divided by the area under the curve after consumption of 50 g of carbohydrate from a reference food (that is, glucose or white bread). The Glycemic Load is the arithmetic product of the amount of carbohydrate consumed and the GI, and thus describes the overall effects of both quantity and source of carbohydrate on postprandial glycemia.

Low GI

55 or less

Medium GI

56-69 inclusive

High GI

70 or more