With the rise of T2 Diabetes why aren't food companies required to put the GI index on Carb rich foods like bread?

[M.A.R.]

As a T1, I need the carb content of foods to dose for them correctly, but I do find that high gi stuff spikes me more than low gi. So I wouldn't object to having the gi content listed on foods, but I'd most like to have the carb content, the gi is just a bonus.

But the title of the thread specifies T2 diabetes, so I'm not sure how relevant my contribution is....

Your opinion is very important because we shouldn't differentiate between type 1 and type 2 diabetes. We all need to take care of ourselves.

 

[Jodes 7]

So, I was told ages ago to switch out white bread for brown. I found a brown I liked and did just that.
Now it seems my blood sugar is spiked by the bread I switched to and have to find an alternative.
What a minefield! Wholemeal, whole grain, protein bread, bread with bird seeds in it.
I know it may be down to the individual and now they react to carbohydrates (which even diabetics need)
but it would be a lot easier if bread, pasta and rice companies and those who use carbs in their process, had to list the GI index!
After all, they have to list sugar, salt, E numbers etc; So why not GI?
Rant over.

I feel that companies should be doing more. Offering better options, simplifying labels . When my assistant takes me out to get hypo treatjrhts etc they way serving suzes are don’t suggest ways can make it tricky to work out hie many carbs if in the product without physically buying the item then doing the calculations and sunny scales. At first distort thought I had t2 but later found out I was t1 once anti body tests came back