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Fat and fiber tend to lower the GI of a food.  As a general rule, the more cooked or processed a food, the higher the GI but it is not always true.
Variety — converted long-grain white rice has a lower GI than brown rice but short-grain white rice has a higher GI than brown rice. The GI value represents the type of carbohydrate in a food but without indication of the amount of carbohydrate typically eaten.  Portion sizes are still relevant for managing blood glucose and for losing or maintaining weight.

The glycemic index compares the potential of foods containing the same amount of carbohydrate to raise blood glucose.  However, the amount of carbohydrate consumed also affects blood glucose levels and insulin responses. No one diet or meal plan serve everyone with diabetes.  It is of paramount importance to follow a meal plan specifically tailored to personal preferences and lifestyle and helps achieving goals for blood glucose, cholesterol and triglycerides levels, blood pressure, and weight management.

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