In addition, it must be remembered that
the GI values listed in the table for commercially available processed foods may change over time if food manufacturers make changes in the ingredients or processing methods used.
The GI values listed in the revised table represent high - quality data published in refereed journals or unpublished values generated by Sydney University's Glycemic Index Research Service, often as a result of contract research by industry.
Not exact matches
Estimated by multiplying the food's
listed GI value with glucose as the reference food by the
listed g carbohydrate per serving and dividing by 100.
In some cases, the
GI values for different varieties of the same type of food
listed in the table indicate the glycemic - lowering effects of different ingredients and food processing methods (eg, porridges made from rolled grains of different thicknesses and breads with different proportions of whole grains).
The table
lists the reference food that was originally used to measure the
GI value of each food.
Lamb is often unranked on
lists of glycemic index (
GI)
values due to its virtually non-existent carb content.