Developed in 1981 at the University of Toronto primarily for diabetics, the Glycemic Index has become the compelling basis for a growing number of diets, such as the South Beach diet, among many others. The Glycemic Index has categorized various carbohydrate-rich foods according to the length of time it takes for each food to get digested and absorbed by the body. Foods that require the longest time to break down have the highest Glycemic Index rating. The rating indicates that such kind of foods can do the greatest harm for diabetics. On the other hand, foods that take the least time to break down have the lowest score or rating. This means that foods with low Glycemic Index ratings are good for diabetics. Foods with low Glycemic Index scores are also recommended for those who want to limit their intake of carbohydrates.

Good foods for diabetics undergo a slow absorption process. This condition allows the human body enough time to break starches and refined sugars down so that these compounds get assimilated properly. Type 1 and Type 2 diabetics have problems in digesting carbohydrates. The higher the ratings of these carbohydrates on the Glycemic Index, the more difficult it will be for diabetics to digest these foods, and thus the more difficult for them to expel excess sugar from their bloodstream. Diabetics would do well to keep distance from foods rich in carbohydrates; and they would do even better if they discrimate against those that are harmful for them over those that are not.

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