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Glycemic Index

Carisma is back! Lower GR Potato Returns to Ontario Grocery Stores
Following a highly successful launch in 2016, Canadian produce company EarthFresh is bringing its lower glycemic response (GR)* Carisma potato back to Ontario grocery retailers for an extended season.
Wednesday, April 19, 2017
New to North America: Earthfresh Farms introduces the Low Glycemic Response Potato Variety Carisma
Earthfresh Farms introduces a first to North America: The Carisma, a Low Glycemic Response potato variety.
Potato Nutrition ABC - brought to you by the United States Potato Board
Just in time for the back to school season, here is your A to Z guide on potato nutrition, brought to you by the United States Potato Board.
Low GI Carisma Potatoes win South Australian Innovation Award
As the world’s first officially certified low GI potato, it’s no wonder Carisma recently earned The Mitolo Group the Innovation Award under the 2011 South Australian of the Year Awards. As Australia’s leading potato and onion packing company, The Mito...
Tuesday, November 29, 2011
 University of Otago (New Zealand)
Potatoes and other reportedly high-GI foods might not be the dietary villains that recent publicity, books and health-based programmes would claim them to be, a new University of Otago study suggests.
Wednesday, October 12, 2011
Carisma, Australia's official low GI potato is making headway
Since its launch last year, consumers have bought more than 1,000 tonnes of Carisma, Australia’s first officially certified low GI potato.
Potatoes are for more than just french fries. With the federal government's aid, a nation-wide network of researchers co-ordinated from Fredericton is hoping to develop new uses for spuds - and help Canadian farmers cash in. The federal government is i...
Wednesday, March 11, 2009
New Zealand scientists have reported that heavily processed foods with a high glycaemic index (GI) could be addictive in a similar way to drugs.Simon Thornley, from the Auckland Regional Public Health Service, noted that foods with a high GI caused blo...
Tuesday, January 13, 2009