Category Archives: Glycaemic load

The Difference Between the Glycaemic Index and the Glycaemic Load

Posted on June 12, 2016 by Robert Barrington
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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

Glycaemic Load, Glycaemic Index: Confusions

Posted on May 20, 2016 by Robert Barrington

The glycaemic index (GI) is an important research tool that relates to the rise in the blood glucose levels following consumption of carbohydrate foods. The glycaemic index allocates a value of 100 to the blood glucose response to white bread … Continue reading →

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High Glycaemic Index Carbohydrates: Low Grade Inflammation

Posted on May 16, 2016 by Robert Barrington

Not all carbohydrates are created equally. Carbohydrate foods are a broad category that includes sugars and starch, and within theses groups there is a large heterogeneity in structure and nutritional values. Increasingly it is being shown that carbohydrates can be … Continue reading →

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Isomaltose Versus Sucrose: Postprandial Comparison

Posted on April 28, 2016 by Robert Barrington

Increasingly is it being shown that the glycaemic response following a meal is a significant contributor to the risk of disease. Meals or foods that produce high glycaemic responses are now thought to contribute to the development of insulin resistance … Continue reading →

Posted in Carbohydrate, Gastric Inhibitory Peptide (GIP), Glucagon, Glucagon-like Peptide 1, Glucose, Glycaemia, Glycaemic Index, Glycaemic load, Insulin, Isomaltose | Comments Off on Isomaltose Versus Sucrose: Postprandial Comparison

Low Glycaemic High Protein Diets Prevent Weight Gain

Posted on March 22, 2016 by Robert Barrington

While many claim that overeating is the cause of weight gain, evidence actually suggests that it is poor blood sugar control that contributes significantly to the slow and insidious accumulation of body fat in cases of obesity. Physiologically, rapid elevations … Continue reading →

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Low Versus High Glycaemic Load Diets

Posted on February 14, 2016 by Robert Barrington
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Low glycaemic Load Diets and Fat Loss

Posted on February 4, 2016 by Robert Barrington

The glycaemic index is a measure of the blood glucose elevation following ingestion of a single carbohydrate food containing 100 grams of carbohydrate, when compared to a reference food, usually glucose. However, while many foods have high glycaemic indices, this … Continue reading →

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The Relationship Between Fibre and Carbohydrate

Posted on December 29, 2015 by Robert Barrington

Carbohydrate is a generic term used to describe starches and sugars. These are sources of energy in humans and play an important role in physical performance. Starches are produced by plants and comprise of long chains of sugar units, actually … Continue reading →

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High Glycaemic Index Foods: Contributors to Disease

Posted on December 10, 2015 by Robert Barrington

The glycaemic index is a measure of the speed of digestion of carbohydrate and the subsequent absorption of glucose from foods. Obviously for this reason the glycaemic index is only applied to carbohydrate containing foods. Foods with a high glycaemic … Continue reading →

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