The glycemic index is a ranking of the carbohydrates in foods using a 100-point scale according to its differing effect on blood glucose levels.

Foods with a high GI – like white bread, potatoes and jelly beans – are rapidly converted to glucose by the body, and Prof Brand-Miller said these spikes in blood glucose levels could damage vital tissues and organs over time.

Low GI foods – such as rolled oats, apples and yoghurt – are converted much more slowly, and as such have been found to reduce blood glucose levels in people with diabetes while also aidng in keeping a healthy weight.

We have probably all tried the many low-GI sugar substitutes available, such as sacharine, aspartame, Stevia, Splenda and etc. in the past.

But now we have the world’s first “low GI” sugar, LoGiCane, a new formulation of sugar that has the same taste and texture as regular white sugar, but a significantly lower GI. It was developed with the aid of $5.4 million in grants from the Australian and Queensland governments.

Manufactured by CSR and marketed under the LoGiCane logo, the new formulation of sugar was developed with the aid of $5.4 million in grants from the Australian and Queensland governments.

[relatedposts]The refining process of low-GI sugar was also changed to ensure it retained the micro-nutrients – antioxidants, potassium, calcium, magnesium and more – present in the original sugar cane.

“It’s not just an empty source of calories, what you call ‘hollow calories’,” Prof Brand-Miller said.

Replacing white refined sugar with a healthier ‘wholemeal’ sugar alternative could have significant benefits for public health.

“It is well recognised that low GI diets can improve diabetes management and reduce the risk of developing type 2 diabetes. There is increasing evidence that a low GI diet helps to reduce hunger, prolong physical endurance and aid weight loss,” said Professor Brand-Miller.

Living with Type II Diabetes?