Core Viewpoint - The popularity of "low GI" (glycemic index) foods is rising in the market, but many products labeled as such lack authoritative verification and may not deliver the expected health benefits [1][3]. Group 1: Market Trends - "Low GI" foods are increasingly marketed with health-related labels such as sugar-free, zero-calorie, and low-fat, but the lack of mandatory national standards raises concerns about their authenticity [1][3]. - Consumers are often misled by the marketing of "low GI" products, with many unable to verify the claims made by sellers [2][3]. Group 2: Consumer Experiences - A consumer reported receiving moldy "low GI" bread, highlighting the difficulty in determining the authenticity of such products purchased online [2]. - Many products on e-commerce platforms display "low GI" labels, but the methods of proving this claim vary significantly, leading to confusion among consumers [2][3]. Group 3: Certification and Standards - Current "low GI" food certifications in China are voluntary, with no unified national standards for labeling, allowing various institutions to create their own certification logos [3][4]. - The cost of obtaining a "low GI" certification can range from tens of thousands to over a hundred thousand yuan, indicating a commercial nature of these certifications [3][4]. Group 4: Scientific Validity - True "low GI" certification requires rigorous testing by qualified laboratories, following international standards, which many products do not meet [3][5]. - The GI value of foods can be influenced by multiple factors, and without proper certification, the claims of "low GI" may not be reliable [5][6]. Group 5: Nutritional Guidance - "Low GI" foods should not be equated with overall healthiness; a comprehensive approach to nutrition is necessary, considering factors like low salt, low sugar, and high dietary fiber [5][6]. - Recommendations for consumers include choosing whole grains, controlling total caloric intake, and maintaining a balanced diet to effectively manage blood sugar levels [6].