The glycaemic index : a physiological classification of dietary carbohydrate /
Wolever, Thomas M. S.,
The glycaemic index : a physiological classification of dietary carbohydrate / Thomas M.S. Wolever. - x, 272 pages : illustrations ; 26 cm
Includes bibliographical references (pages 184-222) and index.
Historical introduction -- Determining the GI of foods - methodological considerations -- The insulin response to carbohydrate foods : critical evaluation of the insulinaemic index -- Mechanisms by which different carbohydrates elicit different glycaemic responses -- Glycaemic index : application to mixed meals -- Measuring diet GI -- Glycaemic index and health -- Glycaemic index and disease -- Glycaemic index vs glycaemic load. 1. 2. 3. 4. 5. 6. 7. 8. 9.
"The glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. The GI has been hitting the headlines recently. While some of what is written is balanced and accurate, there is also much misunderstanding and misinformation promulgated about the GI in both the scientific and popular press. This book aims to provide a credible, complete and accurate source of information about all aspects of the GI. The book's chapters cover the definition of the GI, how to measure the GI, 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. This book will be of significant interest to researchers in nutrition, medicine and food science, and to health agencies and the food industry."--BOOK JACKET.
1845930517 9781845930516
2005019529
Carbohydrates in human nutrition--Classification
Glycemic index.
Carbohydrates--Metabolism
Dietary Carbohydrates--metabolism
QP701 / .W65 2006
613.283
The glycaemic index : a physiological classification of dietary carbohydrate / Thomas M.S. Wolever. - x, 272 pages : illustrations ; 26 cm
Includes bibliographical references (pages 184-222) and index.
Historical introduction -- Determining the GI of foods - methodological considerations -- The insulin response to carbohydrate foods : critical evaluation of the insulinaemic index -- Mechanisms by which different carbohydrates elicit different glycaemic responses -- Glycaemic index : application to mixed meals -- Measuring diet GI -- Glycaemic index and health -- Glycaemic index and disease -- Glycaemic index vs glycaemic load. 1. 2. 3. 4. 5. 6. 7. 8. 9.
"The glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. The GI has been hitting the headlines recently. While some of what is written is balanced and accurate, there is also much misunderstanding and misinformation promulgated about the GI in both the scientific and popular press. This book aims to provide a credible, complete and accurate source of information about all aspects of the GI. The book's chapters cover the definition of the GI, how to measure the GI, 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. This book will be of significant interest to researchers in nutrition, medicine and food science, and to health agencies and the food industry."--BOOK JACKET.
1845930517 9781845930516
2005019529
Carbohydrates in human nutrition--Classification
Glycemic index.
Carbohydrates--Metabolism
Dietary Carbohydrates--metabolism
QP701 / .W65 2006
613.283