Description

The glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. Written by one of the co-inventors of the term, this is a clear and balanced review of current knowledge on this controversial concept. The book explores all 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. The book highlights the benefits and the problems surrounding the GI concept, whilst encouraging readers to think critically about the issues involved.

Glycaemic Index: A Physiological Classification of Dietary Carbohydrate

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Hardback by Thomas Wolever

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The glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. Written by one... Read more

    Publisher: CABI Publishing
    Publication Date: 28/06/2006
    ISBN13: 9781845930516, 978-1845930516
    ISBN10: 1845930517

    Number of Pages: 240

    Non Fiction , Education

    Description

    The glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. Written by one of the co-inventors of the term, this is a clear and balanced review of current knowledge on this controversial concept. The book explores all 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. The book highlights the benefits and the problems surrounding the GI concept, whilst encouraging readers to think critically about the issues involved.

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