The Glycemic Index – FiberPastaUS

The Glycemic Index


Designed by physicians Thomas Wolever and David Jenkins in 1981, the glycemic index (GI) measures how carbohydrates affect and raise blood sugar on a scale of 0 to 100, pure sugar being 100. The scale is divided into three categories - low, medium, and high. Foods with a high GI quickly raise your blood sugar, resulting in a energy spike that's quickly followed by a crash. Foods with a low GI even out energy distribution, keeping your blood sugar consistent. 



When it comes to low GI foods, FiberPasta does amazingly well against its counterparts. Even though traditional pasta is already within the low GI category, combining it with sauces and other ingredients will affect its overall load. For diabetics and diets overall, lower GI foods help create a better dining experience. 



In general, most of our meals consist of a variety of foods, which can affect blood sugar levels. This includes:

Preparing Food: The surface and texture of food changes when it's chopped or pureed.

Cooking Method: The amount of water, heat, and time changes the starches’ structure.

Fat and Fiber: More fat and fiber tend to slow digestion and the absorption of carbs.

Food Ripeness: As fruits become riper, their carbs change to a simple form, increasing their GI. 


When you’re cooking FiberPasta, make sure it's al dente! Overcooking any pasta will increase its GI.