
Glycemic index (GI) defines the capacity of an ingredient or a meal, to increase the sugar in blood content, on a scale from 0 to 100. Reference value is the glucose response (base=100). A GI egual or below 55 is considered as low (ref Brand Miller Table).

Glycemic variation
(sugar level in blood)



Diabemix products have been designed studying the balance between different macronutrients (fats, proteins and carbohydrates), and especialy taking care of limitating the quantity of carbohydrates in order to lower as much as possible the glycemic index.
Diabemix glycemic index (43) has been mesured in vitro by Englyst method, in a specialised laboratory, comparing Dibemix products with reference products ( eg: Diabemix bread compared with normal white bread).
Some glycemic index

Low GI food
![]() |
10 |
![]() |
22 |
![]() |
30 |
![]() |
36 |
![]() |
37 |
![]() |
39 |
![]() |
40 |
![]() |
43 |
![]() |
43 |
![]() |
48 |
![]() |
49 |
Medium GI food
![]() |
61 |
![]() |
64 |
![]() |
65 |
![]() |
65 |
Food with high GI
![]() |
75 |
![]() |
75 |
![]() |
78 |
![]() |
100 |
Discover the full range of diabemix products