Reported values are generally averages of several tests. In reality, though, the measurements are not so precise.

The above Glycemic Index table shows a single value of GI for each food. To learn more about this method, please see ND's Estimated Glycemic Loadpage.) (ND has derived a formula that can estimate the Glycemic Load for untested foods, based on comparative analysis with foods of similar composition. Since GI testing is neither required nor common (at least in the U.S.), this problem is likely to get worse rather than better. Food manufacturers continue to introduce thousands of new foods each year. The fact that only a very limited number of researchers currently do GI testing compounds this problem. GI testing requires human subjects, and is both relatively expensive and time-consuming. This means that each food has to be physically tested. Seemingly similar foods can have very different GI values, so it's not always possible to estimate GI from either food type or composition. Consider this the warning that those diet book authors don't want you to hear.Īlthough methods for determining Glycemic Index have been in existence for more than 20 years, GI values have so far only been determined for about 5% of the foods in ND's database.

However, there are also many limitations to GI and GL, which are explained in this section. ND agrees that the Glycemic Index is a marvelous tool for ranking carbohydrates (and much better than the old 'simple' and 'complex carbohydrate' designations). In reality, diet is a more complex issue than that. Some proponents of the Glycemic Index (including many diet books authors) would like you to believe that GI and GL are all that matters when selecting which foods to eat.

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