Description

Book Synopsis
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.

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 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

Glycaemic Index: A Physiological Classification

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    A Hardback by Thomas Wolever

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      View other formats and editions of Glycaemic Index: A Physiological Classification by Thomas Wolever

      Publisher: CABI Publishing
      Publication Date: 28/06/2006
      ISBN13: 9781845930516, 978-1845930516
      ISBN10: 1845930517
      Also in:
      Dietetics and nutrition

      Description

      Book Synopsis
      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.

      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 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

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