The Glycemic Index (GI) defines the capacity of a foodstuff or meal to increase blood sugar levels on a scale of 0 to 100, with the reference value being the response to glucose (base = 100). A GI equal to or below 55 is considered to be low.(table by Brand Miller)
Diabemix® products have been designed by studying the balance of the various macro nutriments (lipids, proteins, carbohydrates), and more particularly by taking care to restrict the amount of carbohydrates as far as possible in order to lower the glycemic index as much as possible.
The glycemic index has been measured in vitro using the Englyst method in a specialised laboratory, comparing diabemix® products with reference products (for example: diabemix® bread compared to standard white bread).