The glycaemic index (GI) is crucial in assessing diabetes risk. Common sugars like sucrose have high GIs (70 for sugar and 65-70 for white bread), while fruits have a lower GI (12-25). High GI foods quickly raise blood glucose levels, increasing the risks of diabetes, heart disease, and weight gain. Kithul treacle and jaggery contain a mix of fructose, sucrose, and glucose, with a GI of around 35. The Diabetes Association considers these low GI foods, making them safe for diabetic patients.