It is an estimate of the speed at which a person’s blood sugar level rises after eating carbohydrates. Carbohydrates that break down slowly and gradually release glucose into the blood stream have a low glycaemic index value. The GI of glucose is 100. Index values below 55 are considered low. In general, a low GI is regarded as favourable and therefore healthy. This is not necessarily true for all carbohydrates (‘carbohydrate healthiness’ depends on multiple factors), but the GI is a good guideline for eating more healthily.

No. Some people simply think cereal flakes and muesli taste better when cooked because it makes them softer and easier to digest, but others like them crispy and crunchy. Which do you prefer? Try cooked and uncooked to find out!