Category Archives: Glycaemic Index

The Effects of Freezing and Toasting on Bread: Glycaemic Response

Posted on August 9, 2024 by Robert Barrington

The glycaemic index is a measure of the rate and size of the rise in blood glucose following consumption of a carbohydrate food. Generally, lower blood glucose responses are associated with health, and foods that cause large positive perturbations in … Continue reading →

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Is Vinegar A Forgotten Superfood?

Posted on August 18, 2020 by Robert Barrington

High glycaemic index foods may be a contributory factor in the development of disease. High glycaemic index foods can cause disease because they negatively affect blood sugar and this can lead to the development of insulin resistance. Lowering the glycaemic … Continue reading →

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Improving Glycaemic Control

Posted on October 13, 2019 by Robert Barrington
Posted in Glycaemia, Glycaemic Index, Glycaemic load, Protein, Vinegar | Comments Off on Improving Glycaemic Control

Vinegar, The Forgotten Health Food

Posted on September 15, 2019 by Robert Barrington
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Pomegranate Juice To Lower Blood Sugar?

Posted on January 11, 2019 by Robert Barrington

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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High Glycaemic Diets Negatively Affect Mood

Posted on September 20, 2018 by Robert Barrington

The association between the food we eat and health is very well established. We are what we eat, and a low quality diet devoid of essential nutrients is unable to provide the individual with the correct chemicals required for optimal … Continue reading →

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The Glycaemic Index: Is It The Full Story?

Posted on October 19, 2017 by Robert Barrington

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

Posted on July 7, 2017 by Robert Barrington

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?

Posted on June 28, 2017 by Robert Barrington

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?

Posted on February 16, 2017 by Robert Barrington

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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