Do they deliver? And just how healthy are they in the long run?

Keeping your blood glucose (sugar) levels within the normal range is important for your health.

For many people, managing blood glucose levels can be a real challenge.

The GI is not the only factor in food that has an effect on our blood glucose levels.

The total amount of carbohydrate we eat is also very important.

Showing how to cut down on portion sizes.

How to use carbohydrate counting to keep control of your blood glucose levels. Adapted from Diabetes Care and Education Dietetic Practice Group (www.dce.org).

Carbohydrates in our diet are digested to the simplest sugar - glucose. Glucose is then taken into the bloodstream causing the blood sugar levels to rise. The level to which they rise and how quickly they rise will vary for each carbohydrate food. High GI (glycaemic index) foods contribute to a rapid rise in blood glucose as they are digested quickly, whereas carbohydrates with a lower GI, release glucose into the bloodstream more slowly sustaining energy and reducing the desire to snack.

Currently, over 7 million Australians (about 60 percent) over the age of 25 are overweight. Given that overweight and obesity are associated with an increased risk of diseases like cardiovascular disease, cancer and type II diabetes; healthy weight management is one of the nations major health issues.