Daily Archives: May 16, 2016

High Glycaemic Index Carbohydrates: Low Grade Inflammation

Posted on May 16, 2016 by Robert Barrington

Not all carbohydrates are created equally. Carbohydrate foods are a broad category that includes sugars and starch, and within theses groups there is a large heterogeneity in structure and nutritional values. Increasingly it is being shown that carbohydrates can be … Continue reading →

Posted in Carbohydrate, Glycaemia, Glycaemic Index, Glycaemic load, Inflammation, Western Diet, Whole Grains | Comments Off on High Glycaemic Index Carbohydrates: Low Grade Inflammation