The Glycemic Index measure the effect different foods have on blood sugar levels, based on the ease with which the body turns starch into sugar. It ranks carbohydrates on a scale from 0 to 100 based on how quickly and how high they boost blood sugar compared to pure glucose. (1) Foods with a high GI cause rapid spikes in blood sugar. Those with a low GI are digested more slowly, causing a lower and gentler change in blood sugar that’s much healthier. For many parts of the world, rice is a major part of the diet but a lot of it has very high GI levels. Jasmine rice, for example, has a GI of 109 (2), which is even higher than pure glucose (with a GI of 100). mighty rice® has been tested and certified by the University of Sydney to have a GI of only 48, putting it in the category of Low GI Foods.

1) Ludwig DS, ‘Clinical update: the low-glycaemic-index diet.’ Lancet, 2007, Vol.369, pp. 890-892
2) University of Sydney, Glycemic Index Database