There is 2847 listings of food, at the bottom is footnotes, this may aid our code breaker!!!!!
Footnotes
1. NS, not specified; AUC, area under the curve. Serving sizes in grams unless otherwise specified.
2. Mean ? SEM. Two GI values are shown for each food - one in which glucose sugar was used as the reference food and one in which white bread was used as the reference food.
3. Estimated by multiplying the food's listed GI value with glucose as the reference food by the listed g carbohydrate per serving and dividing by 100.
4. Portions of the test food and the reference food contained 25 g carbohydrate.
5. GI calculated from the 180 min AUC data included in the original article using the AUC food/AUC reference food formula.
6. Portions of the test food and the reference food contained 75 g carbohydrate.
7. GI calculated from the 240 min AUC data included in the original article using the AUC food/AUC reference food formula.
8. GI value included in original article determined from AUC measured over 3 h for only 4 time points (0, 1, 2, and 3 h).
9. GI corrected for added milk and adjusted to represent a 50 g carbohydrate portion size.
10. Portions of the test food and the reference food contained 12.5 g carbohydrate.
11. GI calculated from the 120 min AUC data included in the original article using the AUC food/AUC reference food formula.
12. GI value included in original article determined from AUC measured over 3 h for only 5 time points (0, 30, 60, 120 and 180 min).
13. Wheat chapatti was used as the reference food and given a GI of 100. The GI of the test food was measured by expressing the glucose AUC value for the test food as a percentage of the AUC value for wheat chapatti.
14. M Champ (INRA, France) and V Lang (Danone Vitapole Company, France), unpublished observations, 1998.
15. GI calculated from the 300 min AUC data included in the original article using the AUC food/AUC reference food formula.
16. Portions of the test food and the reference food contained 30 g carbohydrate.
17. Portions of the test food and the reference food contained 20 g carbohydrate.
18. Sydney University's Glycemic Index Research Service (Human Nutrition Unit, University of Sydney, Australia), unpublished observations, 1995-2007.
19. GI for sugars calculated from the glycemic response for a meal of sugar and rolled oats minus the glycemic response for the oats alone.
20. Portions of the test food and the reference food contained 100 g carbohydrate.
21. Total weight of the test food was 50 g, whereas the reference food contained 50 g available carbohydrate. The carbohydrate content of the test food was assumed to be 100% available, which may be an overestimation.
22. Total weight of the test food was 25 g, whereas the reference food contained 25 g available carbohydrate. The carbohydrate content of the test food was assumed to be 100% available, which may be an overestimation.
23. Eaten as part of a mixed meal with fish, tomato, and onion sauce.
24. GI value included in original article determined from AUC measured over 2 h for only 5 time points (0, 30, 60, 90 and 120 min).
25. GI value included in original article determined from AUC measured over 2 h for only 4 time points (0, 30, 60 and 120 min).