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.

Good foods for diabetics have low Glycemic Index scores or ratings. Although categorized as carbohydrates, these foods present less problems for diabetics to digest and therefore healthier compared to other foods with high Glycemic Index scores or ratings. To avoid exposing themselves to unnecessary risks, diabetics may substitute foods that are high on the Glycemic Index ratings with low carbo ratings, many of which are readily available in food stores or supermarkets anyway.

Foods with low Glycemic Index ratings consist mostly of vegetables and fruits. Although vegetables and fruits contain sugar, the type of sugars found in these good glycemic foods get digested at a lower pace, aside of course from providing much needed nutrients to diabetics, or to anyone for that matter. The lone vegetable that rates high on the Glycemic Index is potato. Diabetics therefore should be wise enough to skip it. In terms of preference, vegetables and fruits in general are far better than corn flakes, white bread, white rice, and any food mixed with flour or refined white sugar.

There are other good foods for diabetics. Wheat flour-based pastas, basmati rice and wholegrain breads are recommended for Type 1 and Type 2 diabetics. These foods are helpful for those who wish to control the blood sugar levels and for those who just want to have a healthy diet.

It is thus not only a question of avoiding carbohydrates when one wants to manage diabetes, it is also a question of knowing which sets of carbohydrates are more harmful for diabetics compared to other sets of foods. Diabetes can be managed well by taking the right foods, complying with what doctors prescribe, and regularly monitoring the patient's blood sugar levels.