1. What is the GI Index?
The GI (Glycemic Index) measures how quickly blood sugar levels rise after consuming starchy foods.
Foods with a high GI cause blood sugar to rise rapidly – leading to fatigue, drowsiness, and, over time, being a major factor in diabetes complications.
Common classifications:
- Low GI (≤ 55): Slow absorption, stable blood sugar.
- Medium GI (56–69): Moderate impact on blood sugar.
- High GI (≥ 70): Causes a sharp spike in blood sugar after eating.
2. Why is Low GI Important for People with Diabetes?
Diabetic patients need to maintain stable blood sugar levels and avoid sudden spikes or drops after meals. Low GI foods help:
- Stabilize blood sugar naturally – without requiring higher medication doses.
- Reduce sudden hunger and support better weight management.
- Lower risks of cardiovascular, kidney, and eye complications.
Note: Even when eating low GI rice daily, portion size matters. Overeating can still raise HbA1c levels – the key indicator of long-term blood sugar control.
3. Low GI ≠ “Low Starch”
A common misconception is that low GI means “low starch” – this is incorrect. GI refers to absorption speed, not starch quantity. A portion of low GI rice can still provide sufficient energy without excessively raising blood sugar.
CONCLUSION
For diabetics, the GI index is the core standard in choosing foods – especially rice and staple meals.
At Le Lan International, all low GI white rice products are tested with clear scientific data and certification.
CONTACT INFORMATION
Address: 28 Cau Xeo Street, Tan Son Nhi Ward, Ho Chi Minh City
Website: lelaninternational.com
Email: info@lelaninternational.com
Hotline: 0938 250 306
