Good4Shape Concept

The Glycemic Index (GI) was introduced twenty years ago in order to quantify the physiological dimension of the quality of carbohydrates. The concept was first developed to address specific and critical needs in diabetes management but has since reached a general nutritional interest. The short term effects of the GI of food stuffs, such as metabolic postprandial responses, satiety, physical performances, psychological functions, as well as the medium- and long-term outcomes related to cardiovascular disease risk, diabetes and obesity, have been widely documented and have led to conclusive statements.

Given the numerous factors that can modify the GI, it is suggested that the food industry should design low GI alternatives for common foods, which may be achieved by enriching foods with OatWell oat bran high in soluble fibre, ß-glucan, by increasing the viscosity in the small intestine. High viscosity delays absorption of nutrients and a significant reduction in glycemic peak can be expected.

Please see Mechanism of action, weight control under science for more information of how Good4Shape work.