Question 1

What is this tool measuring?

Accepted Answer

This tool estimates how likely a food is to cause a glucose spike based on its nutrition label and ingredients. It looks at the sugar-to-carb ratio, fibre content, serving size, hidden sugars, and processing level. It is not a clinical Glycaemic Index (GI) measurement — those require laboratory testing.

Question 2

What causes glucose spikes?

Accepted Answer

Glucose spikes happen when blood sugar rises rapidly after eating. The main drivers are: high sugar content relative to total carbs (fast-absorbing), low fibre (nothing to slow absorption), large carbohydrate portions, and ultra-processed ingredients that are engineered for rapid absorption.

Question 3

How can I reduce glucose spikes?

Accepted Answer

Choose foods with higher fibre, lower sugar-to-carb ratios, and smaller portions. Eating fibre or protein before carbohydrates can slow absorption. Whole foods (NOVA 1) generally cause gentler glucose responses than ultra-processed alternatives.

Question 4

Why does fibre matter for blood sugar?

Accepted Answer

Fibre slows the rate at which carbohydrates are broken down and absorbed into the bloodstream. Foods with very low fibre (<1g per 100g) allow sugars to absorb rapidly, increasing spike risk. Aim for 3g+ fibre per 100g where possible.

Estimate Blood Sugar Impact

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