Category Archives: Glycaemia

Cinnamon Prevents Oxidative Stress

Posted on June 5, 2016 by Robert Barrington
Posted in Antioxidant, Cinnamon, Glycaemia, Oxidative Stress | Comments Off on Cinnamon Prevents Oxidative Stress

Refined Carbohydrates and Baboons

Posted on June 1, 2016 by Robert Barrington

Refined diets containing refined carbohydrates are increasingly being implicated in the development of Western lifestyle disease. Refined carbohydrates including fructose, sucrose and glucose, as well as starch, are implicated in the development of disease because they knock the metabolism of … Continue reading →

Posted in Carbohydrate, Cardiovascular Disease, Fructose, Glycaemia, Sucrose, Sugar, Western Diet | Comments Off on Refined Carbohydrates and Baboons

Blood Sugar and Appetite Regulation For Weight Loss

Posted on May 29, 2016 by Robert Barrington
Posted in Glycaemia, Glycaemic Index, Glycaemic load, Insulin Resistance, Protein, Satiety, Weight Loss | Comments Off on Blood Sugar and Appetite Regulation For Weight Loss

Glycaemic Load, Glycaemic Index: Confusions

Posted on May 20, 2016 by Robert Barrington

The glycaemic index (GI) is an important research tool that relates to the rise in the blood glucose levels following consumption of carbohydrate foods. The glycaemic index allocates a value of 100 to the blood glucose response to white bread … Continue reading →

Posted in Glycaemia, Glycaemic Index, Glycaemic load, Insulin Resistance | Comments Off on Glycaemic Load, Glycaemic Index: Confusions

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

Isomaltose Versus Sucrose: Postprandial Comparison

Posted on April 28, 2016 by Robert Barrington

Increasingly is it being shown that the glycaemic response following a meal is a significant contributor to the risk of disease. Meals or foods that produce high glycaemic responses are now thought to contribute to the development of insulin resistance … Continue reading →

Posted in Carbohydrate, Gastric Inhibitory Peptide (GIP), Glucagon, Glucagon-like Peptide 1, Glucose, Glycaemia, Glycaemic Index, Glycaemic load, Insulin, Isomaltose | Comments Off on Isomaltose Versus Sucrose: Postprandial Comparison

Trans Fats and Fructose: The Slow March to The Grave

Posted on April 22, 2016 by Robert Barrington

The Western diet is increasingly being implicated in the development of Western lifestyle disease such as cardiovascular disease, obesity, type 2 diabetes, cancer and dementia. Investigators have analysed the components of the Western diet and found that the lack of … Continue reading →

Posted in Fructose, Glycaemia, High Fructose Corn Syrup, Insulin Resistance, Metabolic Syndrome, Trans Fatty Acids | Comments Off on Trans Fats and Fructose: The Slow March to The Grave

Flavonoids and Metabolic Syndrome

Posted on April 18, 2016 by Robert Barrington

Metabolic syndrome is a cluster of disorders that can be generalised to result from dysfunction of the energy and appetite regulatory systems. An exact diagnosis of metabolic syndrome is difficult, but individuals with high triglyceride levels, alterations to normal lipoprotein … Continue reading →

Posted in Antioxidant, Cholesterol, Flavonoids, Glycaemia, Insulin Resistance, Metabolic Syndrome, Triglycerides / Triacylglycerols | Comments Off on Flavonoids and Metabolic Syndrome

Anthocyanins Protect From Insulin Resistance?

Posted on April 15, 2016 by Robert Barrington

Anthocyanins are a group of phytochemicals belonging to the flavonoid group of polyphenols. Anthocyanins are responsible for the red, purple and blue colours in many fruits and vegetables. Evidence suggests that anthocyanins are bioavailable in animals and humans and that … Continue reading →

Posted in Adiponectin, Anthocyanins, Antioxidant, Berries, Glycaemia, Inflammation, Insulin Resistance | Comments Off on Anthocyanins Protect From Insulin Resistance?

Olive Oil For Improved Insulin Sensitivity

Posted on April 7, 2016 by Robert Barrington

Evidence suggests that extra virgin olive oil has beneficial health effects when consumed regularly. Studies have shown beneficial effects for olive oil consumption that include a reduction in triglycerides and increases in high density lipoprotein (HDL) cholesterol when carbohydrates are … Continue reading →

Posted in Antioxidant, Glycaemia, Insulin Resistance, Metabolic Syndrome, Monounsaturated Fatty Acids, Olive Oil, Olives, Oxidative Stress, Oxidised Fats, Polyphenols, Terpenes, Vitamin E | Comments Off on Olive Oil For Improved Insulin Sensitivity