date:Jul 11, 2012
GI measures the relative ability of the carbohydrates in foods to increase blood sugar levels after consumption, and low GI foods have been proven to be beneficial to health, while lowering the risk of developing diabetes.
The study was conducted by the research team from the International Rice Research Institute (IRRI) - an international NGO based in the Philippines, and Food Futures Flagship programme of CSIRO - a national government body for scientific research in Australia.
It revealed that