Abstract According to researches conducted by clinicians, there exist numerous medical problems impacting the most countries in the recent times. These clinicians postulated that obesity is the most common problem that is affecting children in greater part of the world. It is estimated that about 20% of the children and half of the adults are overweight and significant increment was realized in the late 1960s and early 1970s. Most federal governments and other medical agencies have stepped forward with various strategies that can combat this problem. They have advocated that people should reduce the level of sugar and fat intake to curb this prevalence. These agencies have further postulated that people should consume more of complex carbohydrate. It is noteworthy that there has been general increase in the number of obese persons in America despite the reduction in the level of fat and sugar intake suggesting that there are some dietary factors that are critical to human body regulation. Glycemic index has been considered to be one of the factors that play a critical role in regulating the body weight (Brouns, 2005) Introduction Early studies show that different foods have different complexities in their nature due to the fact that foods are not created equal. The diverse foods that we take have different effects to our body as they have different characteristic. The glycemic index or GI is defined as a measure of the diverse effects of the carbohydrate on the level of glucose in our body. It best describes the difference by ranking the different effects of carbohydrates on the blood glucose. The breaking down of carbohydrates during digestion process leads to release of glucose into the bloodstream. The rate at which these carbohydrates are broken down in our body systems determines the rate at which glucose is supplied into bloodstream. The more rapid the breakdown of this glucose the more rapid the glucose are released into our body system. Carbohydrates that break down slowly leads to slow release of glucose into the body system. In research to find the best food that people should take to avoid obesity, Dr. David J. Jenkins developed a concept of Glycemic Index and he stated that the more the breakdown of glucose the rapid the glucose level in our body system hence high GI and vice versa is true. Studies conducted by Jenkins defined the glycemic index of a food as the area under two hour blood glucose response (AUC) that accompanies the ingestion of certain quantity of carbohydrate which is usually 50 g. (Brouns, 2005). The secret of long term illness that results from the level of glucose in our body system is choosing low GI carbs which produce minimum fluctuations in the level of insulin and glucose. This in turn has the effect of reducing the risks of heart diseases and diabetes that are associated with the high glucose and insulin level in our body system. Some clinicians have suggested that a lower glycemic index involves the reduction in the rate of digestion and food absorption (carbohydrates). It also clearly indicates greater removal of these foods from the liver and the periphery of the products of carbohydrates absorption. The lower glycemic