Gluten is a protein that occurs naturally in many cereals and grains including wheat, rye, barley, triticale and oats in Australia. Therefore, you’ll find gluten in many basic foods such as bread, cereals, flour, pasta, cakes and biscuits.
Some people cannot tolerate gluten and need to follow a gluten free diet for life.
To help people who need to avoid gluten, National Foods has been working towards removing gluten from many of its products. Many of our products are gluten free, including all of our Yoplait yogurts (including Original, Lite, Formé, Petit Miam, Baby and Toddler, Go-Gurt and Frûche), Dairy Farmers Thick & Creamy yogurts, juices, Dairy Farmers milks and Pura milks. The majority of our flavoured milks are also gluten free.
Carbohydrates and sugars are broken down into simple sugars in the body to enter our blood as glucose.
Glycemic index (GI) is a way of ranking carbohydrate-containing foods based on their immediate effect on our blood sugar levels. No carbohydrate = no GI.
Carbohydrates which break down slowly, releasing glucose gradually into the blood have a low GI. These foods provide sustained energy. Foods with a low GI can help people control their hunger and appetite.
Carbohydrate foods that break down quickly during digestion have a high GI. High GI foods can benefit an athlete, when eaten during and straight after an event, to help replenish the body’s nutrient stores.
Glucose has a GI of 100 and all other foods are compared to this.
GI is measured by feeding participants a 50g serve of carbohydrate and monitoring the effect on sugars in the blood over the following two hours.
In general, dairy products such as milk, flavoured milk, yogurt and dairy snacks have a GI below 55 and are classified as low GI foods. Most fruit juices are low or medium GI. Other examples of low GI foods include rolled oats, wholegrain breads, legumes and pasta.
Low: ? 55
High: ? 70
National Foods has their products GI tested at an accredited testing centre. Some examples of National Foods products which have been tested and are low GI include:
 FSANZ, FSANZ User Guide to Standard A18/1.5.2 – Food Produced Using Gene Technology