The glycaemic index : a physiological classification of dietary carbohydrate
The glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. This book explores the key issues of the definition of the GI, how to measure the GI of a food, how to apply GI information to meals and diets, the reasons why foods have different GI values, and the impact of alter...
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| Format: | Book |
| Language: | English |
| Published: |
Cambridge, Massachusetts :
CABI ,
c2006
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| Subjects: | |
| Online Access: | https://www.cabi.org/cabebooks/FullTextPDF/2006/20063122948.pdf |
| Summary: | The glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. This book explores the key issues of the definition of the GI, how to measure the GI of a food, how to apply GI information to meals and diets, the reasons why foods have different GI values, and the impact of altering a diet GI on health and disease |
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| Item Description: | Also available in electronic resource |
| Physical Description: | 1 online resource(x, 227 p.) : ill. ; 25 cm. |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 1845930517 (hbk.) 9781845930516 (e-book) 9781845930523 (e-book) |