Glycemic index

Glycemic Index
The University of Sydney
http://www.glycemicindex.com/about.php

The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. Foods with a high GI are those which are rapidly digested and absorbed and result in marked fluctuations in blood sugar levels. Low-GI foods, by virtue of their slow digestion and absorption, produce gradual rises in blood sugar and insulin levels, and have proven benefits for health.
Low GI diets have been shown to improve both glucose and lipid levels in people with diabetes (type 1 and type 2).

related:
Whole grain and refined grain consumption and the risk of type 2 diabetes: a systematic review and dose-response meta-analysis of cohort studies.
Eur J Epidemiol. 2013 Nov;28(11):845-58.
http://www.ncbi.nlm.nih.gov/pubmed/24158434

http://www.health.harvard.edu/healthy-eating/glycemic_index_and_glycemic_load_for_100_foods

http://health.usnews.com/health-news/blogs/eat-run/2012/10/18/use-and-abuse-of-the-glycemic-index