The Glycaemic Index (GI) is the scientifically proven way of ranking carbohydrates, like breads, breakfast cereals, rice, pasta, noodles, fruit, starchy vegetables, legumes, milk and yoghurt according to how they affect your blood glucose (sugar) levels. Carbohydrates with a low GI (55 or less) will make your blood glucose rise slowly and fall gently over a longer time. For more information on GI please refer to the GI Symbol website https://www.gisymbol.com/.