Our blood glucose rises and falls when we eat a meal containing carbohydrates. How high it rises and how long it remains high depends on the quality and the quantity of the carbohydrates. Glycemic Load combines both the quality of carbohydrate in one number. It's the best way to predict blood glucose values of different ytpes and amounts of food. We arrive GL through the following formula:

GL = (GI x the amount of carbohydrate) / 100

Lets take an apple as an example: It has GLI of 40 and it contains 15 grams of carbohydrate.

So GL = 40 x 15/100 = 6gms

Let us take another example of small baked potato. It has a GI of 80 and it contains 15 grams of carbohydrate

So GL = 80 x 15/100 = 12 gms

So we can say that the potato will have twice the metabolic effect of an apple.

Hence we can say "GL as the amount of carbohydrate in a food 'adjusted' to its glycemic potency.

2.Should I use GI or GL foods and does it really matter ?

Although the GL concept has been useful in scientific research, it's the GI that's proven most helpful to people with diabetes. This is because a diet with a low GL unfortunately can be a mixed bag full of healthy low GI in some cases, but low in carbohydrates and full of the wrong fat such as meat and butter in others.If you choose health low GI foods, at least one at each meal, chances are you eaten a diet that not only keeps blood glucose even but contains balanced amount of carbohydrates, fats and proteins.

Hence we suggest that you thing of GI as a tool allowing you to choose one food over other in the same food group - the best best to choose, the best cereal, the best rice, etc. A low diet is about eating a wide variety of healthy foods that fuel our bodies best. on the whole these are less processed and wholesome foods that will provide with carbohydrates in a slow release form. hence we suggest

* Choose slow carbohydrates, not low carbohydrates
* Use the GI identity your best carbohydrates choices.

3. Wh y do many high - fibre foods still have a high GI value ?

Dietary fibre is not one chemical constituent like fat and protein. It is composed of many different sorts of molecules and can be divided into soluble and insoluble types. Soluble fibre is often viscous in solution and remains viscous even in small intestine. For this reason it makes harder for enzymes to move around and digest the food. Foods with more soluble fibre, like apples, oats therefore have low GI.

Insoluble fibre, on the other hand, is not viscous and doesn't slow digestion unless it's acting like a fence to inhibit access by enzymes.When insoluble fibre is finely milled, the enzymes have free reign, allowing rapid digesti on.

4. D o we need to eat only low GI foods at every meal to see the benefit ?

No you don't need to because the effect of low GI food carries over to the next meal, reducing its glycemic impact. This applies to breakfast eaten after a low GI dinner the previous evening or to a lunch eaten after after a low GI breakfast. This unexpected beneficial effect is called the "second meal effect". But still we recommend that we aim for at least one low GI food per meal.

5.Do we have GI plans for nursing mothers ?

A low GI diet is ideal while you are breast feeding. Breast feeding requires a lot of energy and theoretically this additional energy comes from the body fat laid down during pregnancy. In reality it doesn't all get used up and most have to make a concerted effort to work off the baby weight. To do this though it is important that you don't go on a low calorie diet or take extreme measure such as the low carbohydrate diets which is popular today as since  breast feeding tends to increase you appetite (Body needs energy to produce milk) and hence staying on a diet would be a nightmare. This is what makes the low GI approach so successful.

6.How relevant is the GI for athletes?

GI can be useful tool to help athletes select the right type of carbohydrate to consume both before and after exercise. Studies have consistently reported that a low GI pre-exercise meal results in a better maintenance of blood glucose concentrations during exercise and a higher rate of fat oxidation, which is likely de to result in reduced muscle glycogen utilization during prolonged exercise and possibly improve endurance performance. It is said that eating high GI food before exercise may result in plasma glucose concentrations peaking before the onset of exercise and they hypoglycemia occurrence within the first 30 minutes of the exercise period. 

During recovery from exercise, muscle glycogen re synthesis is of high metabolism priority. The eating of high GI carbohydrates after exercise increases plasma glucose and insulin concentrations and this facilitates muscle glycogen re synthesis.

If however we are exercising for weight  loss and are involved in weight restricted sports, low GI carbohydrates after exercise may be more beneficial as the lower glucose and insulin concentrations will not suppress fat.

7.What makes our Rice superior to other Rice?

Our Rice has been processed from selected paddy of relatively higher protein and dietary fibre which is grown under some specific natural condition and it is processed by using post harvest processing technology, developed by in-house R&D team. This Process protocol is patented  in Geneva and its  Patent number is PCT/EG 2004/000036. The controlled process sustains the rich nutrients available in the rice. It is also has high dietary fiber and low Glycemic Index and Glycemic Load.

8.What makes DIA RICE  different from other Rice ?

Dia Rice is a unique product consciously researched, developed and recommended  for diabetic in particular. This remarkable rice is rich in nutritional element such as proteins, valuable vitamins and minerals. Additionally and significantly  it has a substantial Low Glycemic Index and Low Glycemic load, which is the determining factor in and is beneficial for the Management of Diabetes.This Rice also serves as a daily diet for health conscious adults, children, teenager, pregnant woman.

This is scientifically researched, nutritious and healthy rice. It is process identity preserved rice, processed from selected paddy of relatively higher proteins and vitamins. The paddy is processed by Post Harvesting Processing Technology developed by in house R&D team targeted at obtaining rice rich in nutrients. The NUTRI rice possesses an acceptable texture, flavor and cooking quality of well milled rice without loss of nutrients encountered in conventional milling.

Following table  shows the Nutritional edge  of NUTRI Rice with other Conventionally Milled Rice

DIA Rice apart from having the nutritional element such as proteins, valuable vitamins and minerals, additionally and significantly has a substantial Low Glycemic Index and Low Glycemic Load which is a determining factor in and is beneficial for the Management of Diabetes. While NUTRI Rice is only rich in Nutritional not possessing the properties of Managing Diabetics