The glycaemic index (GI) is a scale that measures the effect on blood sugar of foods containing carbohydrates. It indicates the degree to which the carbohydrates in a food raise the level of blood sugar. The abbreviation GI is often used colloquially.
The lower the effect on blood sugar, the more stable the blood sugar levels remain. Stable blood sugar levels mean that hunger is satisfied for longer. Conversely, high blood sugar leads to the release of the hormone insulin, which lowers blood sugar. The consequence is that a large release of insulin will soon lead to blood sugar levels sinking. This is followed by a craving for carbohydrate-based foods (usually something sweet), a natural reaction of the body to prevent further lowering of blood sugar levels.
Fats, protein and dietary fibre, such as are contained in DAR-VIDA, delay the release of carbohydrates and ensure that blood sugar levels rise more slowly. Whole grain products contain more fibre than bakery goods made from white flour, which means they have a beneficial effect on blood sugar. The glycaemic index is also lower the more roughly the cereal has been ground, as for example is the case with the coarse-ground whole grain used in DAR-VIDA.
A study by the Swiss Federal Institute of Technology in Zurich (ETH Zürich) measured the following levels on the 21.9.1999:
GI DAR-VIDA Nature 50
GI white bread 73
The following classifications are used to evaluate foods according to their GI:
Low GI foods up to 55
Medium GI foods 56 up to 69
High GI foods above 69
Compared to white bread, DAR-VIDA Nature has a lower glycaemic index, as well as resulting in a lower insulin blood value. In the long term, the metabolism processes carbohydrates more easily, as no strong variations in blood sugar levels arise. The DAR-VIDA energy is available for a long time.