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Toronto (Jenkins et al., 1981). Jenkins developed the glycemic index to measure and indicate glycemic response to foods containing carbohydrate. Understanding glycemic response to carbohydrate-containing foods is important for blood glucose regulation in people with type 2 diabetes. For people with type 2 diabetes to maintain their blood glucose within an acceptable range, it is essential to monitor both the quantity and quality of carbohydrates consumed (Salmer et al., 1997). Carbohydrate quality is an essential component because it incorporates many factors, including macronutrient composition, rate of digestion, methods of preparation and particle size, all of which have a significant impact on glycemic response. Rapidly digested carbohydrates carry high glycemic index values because their digested sugars quickly enter the blood stream, raising blood glucose. Rapidly digested carbohydrates are often low in fat and are highly processed and refined (small in particle size). In contrast, foods that are slowly digested have lower glycemic index values because their sugars and starches gradually enter the blood stream as they are slowly digested. Slowly digested carbohydrates are often higher in fiber, fat and contain complex starches. The complex nature of carbohydrate digestion and its impact on blood glucose makes it essential to consider carbohydrate quality along with quantity whe