Since the 1980s, scientists have studied blood sugar responses to hundreds of different foods on people with diabetes. These foods have been ranked according to whether they raised blood sugar levels dramatically, moderately or just a little. Known as the glycaemic index (or the GI factor), this research has turned some widely held conceptions inside out. Although a pocket book, this guide offers a wealth of information and facts that dispel the myths about what diabetics should and shouldn't eat.