Recent upsurge in non-insulin dependent diabetes and cardiovascular diseases has accentuated nutrition therapy as a means to clinical management for keeping a check over such chronic diseases. In this regard, Glycemic Index (GI) has turned into a pivotal tool for nutritionists to assess the behaviour of foods in the human system. Further, it is being employed by food technologists to engineer structured slow digesting or absorbing foods. This volume discusses the very novel concept of GI as a means to assess the nutritional quality of foods. With a mechanistic approach, it couples the concept...