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 |
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Cambridge, Massachusetts :
CABI ,
c2006
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| Online Access: | https://www.cabi.org/cabebooks/FullTextPDF/2006/20063122948.pdf |
Table of Contents:
- 1. Historical introduction
- 2. Determining the GI of foods: methodological considerations
- 3. The insulin response to carbohydrate foods: critical evaluation of the insulinaemic index
- 4. Mechanisms by which different carbohydrates elicit different glycaemic responses
- 5. Glycaemic index: application to mixed meals
- 6. Measuring diet GI
- 7. Glycaemic index and health
- 8. Glycaemic index and disease
- 9. Glycaemic index versus glycaemic load