Category Archives: Glycaemic Index

More on Gastric Emptying Rate and Glycaemia

nowledge of the differing digestion and absorption characteristics of carbohydrates has lead to the construction of the glycaemic index. The glycaemic index is a value given to carbohydrate foods that is a measure of the rate of blood sugar rise … Continue reading

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Digestion of Xylitol

Xylitol is a sugar alcohol found naturally in low concentrations in some plant fibres. Xylitol is nutritionally of interest because it is as sweet as sucrose (table sugar) but contains around 30 % fewer calories. In addition, compared to a … Continue reading

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Stay Lean, Eat Beans

ll carbohydrate foods provide 3.75 calories per gram. Proponents of the forced energy restriction diet hypothesis will argue that a calorie is a calorie and it is the balance of energy consumed and energy expended that will dictate weight gain. … Continue reading

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Fibre Type: Glycaemic Index Determinant

ntakes of whole grain foods and legumes have been shown to improve glycaemic response in humans. This provides protection against diabetes, metabolic syndrome, obesity and cardiovascular disease. One reason for this benefit might be the micronutrients contained within the original … Continue reading

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Breakfast Cereal: Garbage in, Garbage Out

The quality of the diet can have a significant impact on subsequent health outcomes. Low quality diets are increasingly being linked to a higher risk of cardiovascular disease,  cancer and obesity. Traditionally, researchers have investigated the aetiology of disease by … Continue reading

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Glycaemic Index: A Measure of Food Quality?

The glycaemic index is a measure of the rise in plasma glucose following consumption of a carbohydrate food, with white bread or glucose as the reference food given a value of 100. Each carbohydrate food can be given a value … Continue reading

Posted in Carbohydrate, Cardiovascular Disease, Diabetes, Fibre, Glycaemic Index, Insulin, Insulin Resistance, Metabolic Syndrome, Obesity, Protein | Comments Off on Glycaemic Index: A Measure of Food Quality?

More on Resistance Starch

Resistant starch, also known as dietary fibre, represents the fraction of carbohydrate intake that contains glycosidic bond types that result in incomplete hydrolysis by human digestive enzymes. Such carbohydrate was once considered to be important to health solely because it … Continue reading

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Benefits to Increased Meal Frequency

Stabilisation of plasma glucose concentrations appears to be one of the pivotal requirements for weight loss. In clinical trials, increased protein and fibre intakes have both been shown to cause weight loss in overweight individuals, and this effect is likely … Continue reading

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Reducing Glycaemic Load can Cause Weight Loss

Data looking at childhood obesity is interesting, because children do not possess the same conscious realisation as adults that high food intake will make them overweight. In addition, they naturally expend large quantities of energy through play. That childhood obesity … Continue reading

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Benefits to a Low Glycaemic Breakfast?

The perception is sometimes that health benefits require drastic changes to nutritional intake, and this can create a psychological barrier for those wishing to adhere to a higher quality diet. However, a number of studies have shown important health benefits … Continue reading

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