Category Archives: Glycaemic load

Improving Glycaemic Control

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Vinegar, The Forgotten Health Food

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Pomegranate Juice To Lower Blood Sugar?

A high postprandial glycaemic response to foods is detrimental because it leads to the nutrient overload syndrome. Simplified, the nutrient overload syndrome is a situation whereby a high intakes of carbohydrate overwhelm the ability of cells to cope with the … Continue reading

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The Glycaemic Index: Is It The Full Story?

The glycaemic index is a system of characterising the postprandial rise in blood sugar following consumption of foods, usually carbohydrates. A reference food, usually glucose or white bread, is consumed, and the rise in blood glucose levels measured. This value … Continue reading

Posted in Citrus, Fructose, Fruit, Fruit Juice, Glycaemic Index, Glycaemic load, Grapefruit, Insulin Resistance, Oranges, Sucrose, Sugar | Comments Off on The Glycaemic Index: Is It The Full Story?

Yet More On Starch Digestion: Grain Shape and Size

The digestion rate of starch is pivotal to health. As starch digestion and absorption increases, the risk of certain diseases also increases. This is exemplified by the contrast between whole grain and refined cereal starch sources. In whole grains the … Continue reading

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Carbohydrate Quality Determines Micronutrient Intake?

Carbohydrate, protein and fat are macronutrients that provide the energy required for daily function in human nutrition. However, this energy cannot be released and expended effectively without the presence of additional factors in the diet. These factors, micronutrients, which include … Continue reading

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Weight Loss With Low Glycaemic Load Foods?

The glycaemic index is an often used measure of the degree to which a carbohydrate containing food can cause an elevation in blood glucose levels. The measurement is done with reference to 100 grams of carbohydrate from white bread or … Continue reading

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The Beneficial Glycaemic Effects of Vinegar

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Glycaemic Effects of Egg and Cottage Cheese

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The Difference Between the Glycaemic Index and the Glycaemic Load

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