Category Archives: Glycaemia

Whole Grains Reduce Risk of Heart Attack

Posted on December 15, 2017 by Robert Barrington

The currently accepted definition of a whole grain is a cereal grain for consumption that retains its original plant form. In this respect, the cereal retains its original composition of fibre, micro nutrients and starch. Refined grains undergo a manufacturing … Continue reading →

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Whole Grains: The Latest Science

Posted on September 27, 2017 by Robert Barrington

Interest in whole grains has increased in recent years largely because of empirical data showing a number of health benefits in those that consumes them. Whole grains are defined as cereal grains that retain their original plant composition, such that … Continue reading →

Posted in Cardiovascular Disease, Diabetes, Glycaemia, Insulin Resistance, Mortality, Whole Grains | Comments Off on Whole Grains: The Latest Science

Low Carbohydrate Diets: More Evidence of Health Benefits

Posted on July 11, 2017 by Robert Barrington

High carbohydrate diets do not damage the health. There are many examples of populations around the World that consume high carbohydrate diets with no discernible negative effects to their health. However, it is important to understand the nuances of why … Continue reading →

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Vitamin C Lowers Blood Glucose Levels

Posted on March 30, 2017 by Robert Barrington

Most animals can synthesise vitamin C from glucose. However, humans are missing the L-gluconolactone enzyme required for this reaction. As a result humans are dependent on their diet in order to supply adequate vitamin C. Because vitamin C is synthesised … Continue reading →

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Protein Reduces Hunger

Posted on March 9, 2017 by Robert Barrington

Evidence suggests that poor glycaemic control leads to weight gain. Rapid increases in blood sugar overload the cells of the body with energy, and in response the production of energy in cells increases proportionally. This increase in energy production significantly … Continue reading →

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Vitamin C Lowers Blood Glucose Levels

Posted on December 31, 2016 by Robert Barrington
Posted in Glycaemia, Vitamin C | Comments Off on Vitamin C Lowers Blood Glucose Levels

Chromium For Insulin and Glucose Metabolism

Posted on December 25, 2016 by Robert Barrington
Posted in Chromium, Glucose, Glycaemia, Insulin, Insulin Resistance | Comments Off on Chromium For Insulin and Glucose Metabolism

The Beneficial Glycaemic Effects of Vinegar

Posted on December 11, 2016 by Robert Barrington
Posted in Diabetes, Glycaemia, Glycaemic Index, Glycaemic load, Short Chain Fatty Acids | Comments Off on The Beneficial Glycaemic Effects of Vinegar

Anthocyanins: Beneficial Glycaemic Agents

Posted on December 2, 2016 by Robert Barrington

The observation that berries have beneficial glycaemic effects has lead to scientific investigations into the cause of this phenomenon. A number of components within berries have been identified as possessing possible glycaemic effects including the fibre, acids, the natural sugars … Continue reading →

Posted in Anthocyanins, Berries, Cholesterol, Glycaemia, HDL, Insulin Resistance, LDL, VLDL | Comments Off on Anthocyanins: Beneficial Glycaemic Agents

Glycaemic Effects of Egg and Cottage Cheese

Posted on November 20, 2016 by Robert Barrington
Posted in Cottage Cheese, Eggs, Glycaemia, Glycaemic Index, Glycaemic load | Comments Off on Glycaemic Effects of Egg and Cottage Cheese