1 December 2008

The Latest GI Values with Fiona Atkinson

Chocolate #9 GI 46
This tasty chocolate treat was GI tested by GI Labs in Toronto. It is thick gel that’s a blend of organic low GI agave and Belgian-style dark chocolate. Although it’s much lower in fat and calories than the equivalent amount of dark chocolate, remember it’s still a ‘sometimes’ food, especially for anyone watching their weight. Packaged in 29.5 g (around 2 tablespoons) single serve foil pouches, it is suitable for people on vegan and vegetarian diets. For more information and the nutrition facts about Chocolate #9, check out the manufacturer’s website.


Where can I get more information on GI testing?
North America
Dr Alexandra Jenkins
Glycemic Index Laboratories
36 Lombard Street, Suite 100
Toronto, Ontario M5C 2X3 Canada
Phone +1 416 861 0506
Email info@gilabs.com
Web www.gilabs.com

Fiona Atkinson


Research Manager, Sydney University Glycemic Index Research Service (SUGiRS)
Human Nutrition Unit, School of Molecular and Microbial Biosciences
Sydney University
NSW 2006 Australia
Phone + 61 2 9351 6018
Fax: + 61 2 9351 6022
Email sugirs@mmb.usyd.edu.au
Web www.glycemicindex.com

New Zealand
Dr Tracy Perry
The Glycemic Research Group, Dept of Human Nutrition
University of Otago
PO Box 56 Dunedin New Zealand
Phone +64 3 479 7508
Email tracy.perry@stonebow.otago.ac.nz
Web glycemicindex.otago.ac.nz

See The New Glucose Revolution on YouTube


Anonymous said...

I tend to be a chocoholic. Your story about dark chocolate does not discuss sugar-free Belgian-style dark chocolate. How is this for a type II diabetic?

Dick Dougall

GI Group said...

Here's what Dr Alan Barclay says about chocolate and your blood glucose in The Diabetes and Pre-Diabetes Handbook:

"Although most chocolates have a relatively high sugar content, they don’t have a big impact on your blood glucose levels. In fact the average GI is around 45, because their high fat content slows the rate at which the sugars from the stomach are released into the intestine and absorbed into the blood. So people with diabetes don’t need to eat low, or reduced sugar chocolates to avoid high blood glucose levels."

We also whizzed your question to Alan and here's what he says: "As you know, the fat is the main issue with chocolate, and most (but not all) “sugar free” varieties have similar kJ/calorie content to the regular varieties and they rarely taste as good … have a little bit of high quality real chocolate and enjoy it!"

Anonymous said...

"Satsumas (type of plum)"

Somewhere in this newsletter the above occurred. No, a satsuma is a small orange type fruit, similar to a tangerine.

GI Group said...

Hi Janferie,
Satsuma is confusing. There are satsuma plums and satsuma citrus. But thanks for taking the time to post a comment.