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)
High glycemia due to food consumption with a high glycemic index
Moderated glycemia, following consumption of low GI food
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
 Advocado |
10 |
 Black chocolate 70% cocoa |
22 |
 Raw tomato |
30 |
 Raw apple |
36 |
 Half skimmed milk |
37 |
 Cooked carots |
39 |
 Oat flakes |
40 |
 Diabemix bread |
43 |
 Raw peach |
43 |
 Cooked green lentils |
48 |
 Pasta |
49 |
Medium GI food
 Hamburger bun |
61 |
 Apricot in sirup |
64 |
 Mature banana |
65 |
 Whole meal bread |
65 |
Food with high GI
 Watermelon |
75 |
 Cooked white rice |
75 |
 Boiled potatoes |
78 |
 Glucose |
100 |
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