As we know, the glycemic index (GI) measures how fast a food is likely to raise your blood sugar. This can be very helpful to people living with diabetes. It's been said that choosing low GI carbs - the ones that produce only small fluctuations in our blood sugar and insulin levels - is the secret to long-term health.

Do you use the GI as a guide in selecting foods?

Do you find the GI to be helpful? What are some examples of how you make the GI work for you in managing your blood sugar levels?

I like to use the glycemic index to help balance out meals and snacks. For example, I might try to include a lower GI fruit if I'm planning on eating a higher GI starch. I've found that this method works well for many people, but not everyone seems to respond to the glycemic index. Experimenting with different foods and keeping close track of differences in blood sugar levels is key for each person to figure out what works best for him/her.