Glycemic Index On Your Menu?

Have your customers been asking about the Glycemic Index of carbohydrates you are serving? Maybe not, but it is important and the awareness of the Glycemic Index (GI) is quickly becoming a hot topic. Yes, there are even diets based on the GI now.

The Glycemic Index is the ranking of a carbohydrate on a scale of 0 to 100. This is based on the amount the carbohydrate raises the blood sugar level after eating. High GI foods, such as some varieties of white rice, are digested rapidly and are responsible for a spike in blood sugar levels. Low GI foods, such as whole grains, are digested slowly and produce gradual rises in blood sugars and insulin levels. The health benefits of eating low GI foods are starting to surface in the media on a regular basis...and with good reason. The Harvard School of Public Health has recent studies showing that the risks of type 2 diabetes and coronary heart disease are related to the GI. When you think low GI foods you should be thinking whole grains, legumes, fresh fruits and veggies. Throw in some olive oil, fish and cheese and it sounds a lot like the "Mediterranean Diet" don't you think? If you know about the Mediterranean Diet, you know that it is not so much a diet rather a way of life. The same appears to be true for GI diets.

What does this mean to you as a chef or purchasing agent right now? In most cases very little. But it is coming, and like the low carb craze (though one should really not compare the two), you should know the basics when your customers start asking. Will you ever be required to produce the GI number for foods you are serving? Again, not likely in the near future but in today's world anything can happen (think Foi Gras banned in Chicago). The GI number is being printed on retail packaging in Europe and the US cannot be far behind. If you'd like to know more about the Glycemic Index, I highly recommend checking out www.glycemicindex.com.