For a diabetic, glycemic index is a very important indicator. The glycemic index (GI) is a measure of how much a food containing carbohydrate will raise a person’s blood glucose level. Each food is rated in comparison to a “base reference,” which is either glucose or white bread. Food with a high GI raises the blood sugar level, while food with a low GI will lower it. Foods that don’t contain carbohydrate (meats, fats) don’t have a GI. A food lower on the diabetic glycemic index scale will enter your bloodstream more gradually, preventing an unhealthy spike in your blood glucose level. Because this will keep your blood sugar more balanced over time, it is best to concentrate on low GI foods. They also tend to be the foods highest in fiber and nutrients. The University of Sydney provides an online search tool to find the GI of various foods …