The glycemic indexes (GI) is a tool used to rank carbohydrates. Carbohyrdrates are ranked on a scale from 0 to 100. The number that they are ranked is in accordance with the extent they are said to increase blood sugar levels after eating. Foods that have a high GI are foods that really do not provide the body with a lot of fuel. These are foods that are quickly digested and absorbed by your body resulting in peaks in blood sugar levels. It is preferable to avoid eating high GI foods or only eat in moderation. In contrast foods that have been ascribed a low GI are foods that are slow to digest and be absorbed by the body. Those foods are then gradually released into the blood sugar and insulin levels. This gradual effect assists in improving concentration, weight loss and maintaining energy levels. By undertaking a low GI diet you have the benefit of minimising harm to your health and having increased energy. There are numerous publications on the market which set out the GI of food (and also for popular brand names). These guides are useful to take with you when you go grocery shopping to make sure you make the appropriate food choices. Some brands of food now carry the GI ranking on the packaging to assist in your shopping choices. The popular glycemic indexes also contain a recipe section. Although the recipe section is often basic it is a great starting point and there are many other more comprehensive cookbooks on the market directed at low GI eating. Eating low GI foods is not like a "diet" where you are restricted on types of foods it is merely a method of ranking food so that you can choose foods that have a lower GI which equals better long term health for you. The recipes are not of the fad type, there is no danger that you will be eating cabbages for a week. This is good quality food that the whole family will enjoy and they won't even know it is good for them!