Category Archives: Glycaemic Index

Legumes: Blood Sugar Effects of Beans

Posted on December 17, 2013 by Robert Barrington

Legumes are of interest to nutritional scientists because they have beneficial effects on blood sugar. This is evident from their low rating on the glycaemic index (GI). The glycaemic rating of carbohydrate foods is widely believed to be due to … Continue reading →

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Fructose: Metabolic Poison

Posted on December 17, 2013 by Robert Barrington

Evidence is increasingly linking fructose consumption to the development of Western lifestyle diseases. This is because fructose in high concentrations is a metabolic poison that can overload the liver and increase flux through the de novo lipogenesis pathway. This results … Continue reading →

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Central Adiposity: Harbinger of Doom

Posted on December 1, 2013 by Robert Barrington

The body mass index (BMI) is the current accepted medical technique for assessing the degree to which a subject is overweight, and by extrapolation their risk of cardiovascular disease. The Worlds Health Organisation (WHO) has BMI classifications for normal weight, … Continue reading →

Posted in Abdominal Obesity, Adipose Tissue, Body Fat, Children, Fructose, Glycaemic Index, Glycaemic load, Insulin, Insulin Resistance, Metabolic Syndrome, Obesity | Tagged , , , | Comments Off on Central Adiposity: Harbinger of Doom

Didj You Get Your Fibre Mate?

Posted on November 25, 2013 by Robert Barrington

Traditional diets may be beneficial to the health because they contain a high fibre to starch ratios. One of the main problems with adoption of the Western diet is that the fibre to starch ratio is low, which deleteriously affects … Continue reading →

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Gums: Something to Get Your Teeth Into

Posted on November 23, 2013 by Robert Barrington

Refined carbohydrates cause Western disease because they are stripped of their fibre and micronutrients during processing. In particular, fructose is particularly damaging when removed from the whole fruit and consumed as fruit juice or its crystalline form in processed foods. … Continue reading →

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Bush Tucker Challenge

Posted on October 31, 2013 by Robert Barrington

A number of traditional diets have been studied regarding beneficial effects on postprandial glycaemia, including those of the Mediterranean, Pacific Island (Okinawan) and Australian bush regions. Evidence suggests that traditional diets are beneficial to the health because they contain few … Continue reading →

Posted in Cholecystokinin, Diabetes, Fibre, Glycaemic Index, Glycaemic load, Potato, Protein, Pulses / Legumes, Traditional Diets, Whole Grains | Tagged , | Comments Off on Bush Tucker Challenge

Fruit: Mostly Sugars, Some Starch

Posted on October 29, 2013 by Robert Barrington

The glycaemic effects of food are of interest to nutritional scientists because excessive postprandial rises in blood sugar are thought to contribute to the disease process. The fibre to carbohydrate ratio is an important determinant of the glycaemic effect of … Continue reading →

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The Glycaemic Effect of Protein

Posted on October 10, 2013 by Robert Barrington

n elevated glycaemic response to food is increasingly being seen as a causative factor in the aetiology of the metabolic syndrome. This is problematic because the metabolic syndrome is associated with an increased risk of obesity, cardiovascular disease and type … Continue reading →

Posted in Cholecystokinin, Ghrelin, GIP, Glucagon-like Peptide 1, Glycaemic Index, Glycaemic load, Protein, Satiety | Tagged , | Comments Off on The Glycaemic Effect of Protein

More on the Complexity of the Glycaemic Index

Posted on September 24, 2013 by Robert Barrington

he growing intakes of refined carbohydrates is worrying because they are though to contribute to the development of disease through detrimental blood sugar effects. For this reason it is recommended that refined carbohydrates are replaced in the diet with whole … Continue reading →

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White Bread: The Devil’s Food

Posted on September 14, 2013 by Robert Barrington

ating refined cereal grains such as in white bread significantly increase the chance of developing cancer, diabetes and cardiovascular disease. White bread is particularly problematic amongst the refined grains because it has a high glycaemic index (GI) that is similar … Continue reading →

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