Category Archives: Glycaemic Index

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

The Breakfast of Champions

Posted on December 1, 2016 by Robert Barrington

The metabolic syndrome is a cluster of metabolic disorders that centre around the development of insulin resistance. Many Western lifestyle disease including obesity, cardiovascular disease and type 2 diabetes are now associated with insulin resistance and metabolic syndrome. The carbohydrate … Continue reading →

Posted in Breakfast, Carbohydrate, Diabetes, Ghrelin, Glycaemic Index, Insulin, Insulin Resistance | Comments Off on The Breakfast of Champions

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

The Blood Sugar Effects of Berries

Posted on November 6, 2016 by Robert Barrington
Posted in Berries, Glycaemia, Glycaemic Index, Sucrose, Sugar | Comments Off on The Blood Sugar Effects of Berries

Carbohydrate Timing: Post Workout Carbohydrate

Posted on October 26, 2016 by Robert Barrington

The general recommendation is to consume whole grain carbohydrate sources, and to avoid refined grains and sugars. The rationale behind this recommendation stems from the ability of refined grains and sugars to overload the liver and other cells with energy, … Continue reading →

Posted in Carbohydrate, Exercise, Glycaemic Index, Satiety | Comments Off on Carbohydrate Timing: Post Workout Carbohydrate

High Quality Bread Equals High Quality Health

Posted on October 10, 2016 by Robert Barrington

Bread is a commonly eaten food and has been relied upon as a staple food by most of the World’s population since the origins of agriculture. However, modern manufacturing techniques and consumer tastes has changed the way that bread is … Continue reading →

Posted in Bran, Bread, Ghrelin, Glucagon-like Peptide 1, Glycaemia, Glycaemic Index, Insulin, Rye, Spelt, Wheat | Comments Off on High Quality Bread Equals High Quality Health

Essential Fatty Acid Metabolism and Diabetes

Posted on August 24, 2016 by Robert Barrington

The essential fatty acid pathway is a metabolic pathway that converts the essential fatty acids, alpha linolenic acid (ALA, C18:3 (n-3)) and linoleic acid (LA, C18:2 (n-6)) to a number of short-lived hormone like substances called eicosanoids. Eicosanoids are regulators … Continue reading →

Posted in Alpha Linolenic Acid, Delta 5-desaturase, Delta 6-desaturase, Essential Fatty Acids, Glycaemia, Glycaemic Index, Insulin, Insulin Resistance, Linoleic Acid | Comments Off on Essential Fatty Acid Metabolism and Diabetes

Lentils and Appetite: Whole Versus Blended

Posted on July 23, 2016 by Robert Barrington
Posted in Glycaemia, Glycaemic Index, Lentils, Pulses / Legumes, Satiety | Comments Off on Lentils and Appetite: Whole Versus Blended

The Difference Between the Glycaemic Index and the Glycaemic Load

Posted on June 12, 2016 by Robert Barrington
Posted in Carbohydrate, Glycaemic Index, Glycaemic load | Comments Off on The Difference Between the Glycaemic Index and the Glycaemic Load

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