Indexing Local Food

There is an urgent need to update and improve the accuracy and accessibility of the glycemic index (GI) of Malaysian foods.

Carbohydrates are broken down to sugar during digestion and are absorbed into the blood. This then affects our blood sugar levels. GI is a number that indicates the quality of carbohydrates in foods. The higher the GI of a food, the higher and more rapidly it raises blood sugar when consumed.