The Glycaemic Index of Feedstuffs

Introduction
The glycaemic index (GI) is a ranking of foods based on the postprandial blood glucose response compared with the response to 50g available carbohydrates, specifically, glucose or white bread (Jenkins et al. 1981). Thus, low-GI carbohydrates are digested and absorbed rapidly and lead to a high glycaemic response (Foster-Powell & Brand Miller 1995). There are convenient international tables giving the glycaemic indexes for more than 1,000 foods (Foster-Powell & Brand Miller 1995, Foster-Powell et al. 2002). Around the world, many foods now include their GI index on the label, and consumers are frequently made aware of this concept in the popular press (Howlett & Ashwell 2008). [...]