Glycemic Index is a measure of the effects of carbohydrates on blood sugar levels. Wikipedia has correctly described how the concept of Glycemic Index (or GI) works:

“Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI; carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low GI. A lower glycemic index suggests slower rates of digestion and absorption of the foods’ carbohydrates.”

The concept was developed by Dr. David J. Jenkins and his colleagues, in 1980, at the University of Toronto, as they researched foods that were best for people with diabetes.

Lisa Newmann, Cookiehead’s founder and president, has met with members of the GI team in Toronto, and continues to develop products in concert with the research.

According to the Glycemic Index Foundation:

“Choosing low GI carbs, the ones that produce only small fluctuations in blood glucose and insulin levels, is one piece of the long-term health puzzle, which reduces the risk of heart disease and diabetes, and is the key to sustainable weight loss.”

Cookiehead’s products have tested low in GI in-vitro tests, registering at 45 (“low” is less anything lower than 55).  Our low number is the result of a strong “fuel mix” in the formulation of our cookies. We have wisely balanced the whole grains with good fats and sweeteners — all natural, always. Of course, our cookies are real food, and taste delicious.

Our goal is to give consumers the ability to indulge in sweet treats without sacrificing their health or their diets.  Great taste. Sound nutrition.