Category Archives: Gelatinisation

More on Glycaemic Index

Posted on November 29, 2012 by Robert Barrington

The glycaemic index (GI) is a measure of the rise in blood glucose (area under the curve) caused by a particular carbohydrate food, compared to the standard food, white bread (and expressed as a ratio). High GI foods are increasingly … Continue reading →

Posted in Breakfast, Gelatinisation, Oats (Avena sativa), Obesity, Starch, Wheat | Comments Off on More on Glycaemic Index