A ranking system that measures how quickly a carbohydrate-containing food raises blood glucose levels, with higher values indicating faster blood sugar spikes.
Foods are rated on a scale of 0-100 compared to pure glucose (GI=100). Low-GI foods (under 55) produce gradual blood sugar rises, while high-GI foods (over 70) cause rapid spikes followed by crashes. Choosing lower-GI foods supports stable energy, better weight management, improved insulin sensitivity, and reduced inflammation.
Patients with blood sugar dysregulation, insulin resistance, weight management goals, or those seeking to optimize their diet for sustained energy.
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