Category Archives: Glycaemic load

Carbohydrates Foods Are Not All Equal

Posted on November 18, 2015 by Robert Barrington

Carbohydrate foods describe those with digestible starch. Bread, pasta, potato and rice are all carbohydrate foods and all contain high amounts of starch. Carbohydrates also include simple sugars such as lactose, glucose and fructose. Carbohydrate foods are interesting nutritionally because … Continue reading →

Posted in Amylopectin, Amylose, Bread, Corn, Glucose, Glycaemic Index, Glycaemic load, Insulin, Potato, Rice, Starch, Sugar | Comments Off on Carbohydrates Foods Are Not All Equal

Eggs: Perfect For Breakfast

Posted on September 20, 2015 by Robert Barrington

Eggs are considered detrimental to the health by many because of their high content of cholesterol and saturated fat. However, the role of the egg in human nutrition has been distorted considerably. This is particularly true when considering the types … Continue reading →

Posted in Alpha Linolenic Acid, Brain, Cholesterol, Eggs, Glycaemia, Glycaemic Index, Glycaemic load, Melatonin, Protein, Saturated Fatty Acids, Serotonin | Comments Off on Eggs: Perfect For Breakfast

High Protein Low Glycaemic Index Diets

Posted on September 6, 2015 by Robert Barrington
Posted in Body Fat, Glycaemia, Glycaemic Index, Glycaemic load, Protein, Weight Loss | Comments Off on High Protein Low Glycaemic Index Diets

Fibre Enzyme Interactions: More on the Effects of Fibre

Posted on May 26, 2015 by Robert Barrington

Fibre is not officially an essential component of the diet. However, evidence has been mounting for a number of decades to show that carbohydrate containing low fibre diets cause disease. In particular, carbohydrate diets devoid of fibre are thought to … Continue reading →

Posted in Carbohydrate, Fibre, Glycaemia, Glycaemic Index, Glycaemic load, Insulin, Pectin | Comments Off on Fibre Enzyme Interactions: More on the Effects of Fibre

More on the Amylose To Amylopectin Ratio

Posted on April 13, 2015 by Robert Barrington

Amylose and amylopectin are polysaccharides found in varying ratios between different carbohydrate foods. Amylose is composed of straight chains of D-glucose molecules linked by α-(1-4) bond, whereas amylopectin has a branched structure that comprises of D-glucose linked by α-(1-4) and … Continue reading →

Posted in Amylopectin, Amylose, Carbohydrate, Digestion and Absorption, Glycaemia, Glycaemic Index, Glycaemic load | Comments Off on More on the Amylose To Amylopectin Ratio

Food Form and The Glycaemic Index

Posted on January 26, 2015 by Robert Barrington

Increasingly fibre is being seen as essential to human health. This is because the fibre contained within plant foods may be required for the correct digestion and absorption of the starch also within the plant material. In particular, the fibre … Continue reading →

Posted in Fibre, Glycaemia, Glycaemic Index, Glycaemic load, Oats (Avena sativa), Obesity, Pulses / Legumes, Rice, Weight Loss | Comments Off on Food Form and The Glycaemic Index

Lentils: Beneficial Glycaemic Effects

Posted on January 19, 2015 by Robert Barrington

Legumes have beneficial glycaemic effects. The exact reason for this effect is not known, but evidence suggests that this may result from a combination of a high fibre and protein content, tough cell walls that inhibit digestive enzymes, the presence … Continue reading →

Posted in Carbohydrate, Glycaemic Index, Glycaemic load, Lentils, Pulses / Legumes, Weight Loss | Comments Off on Lentils: Beneficial Glycaemic Effects

Whole Grain Versus Refined Grains

Posted on December 21, 2014 by Robert Barrington

Evidence suggests that consumption of whole grain foods is associated with protection from Western lifestyle diseases. In contrast, consumption of refined grains increases the risk of a number of major Western diseases including obesity, cardiovascular disease, type 2 diabetes and … Continue reading →

Posted in Carbohydrate, Fibre, Glycaemia, Glycaemic Index, Glycaemic load, Whole Grains | Comments Off on Whole Grain Versus Refined Grains

Phytic Acid: Modulator of Glycaemic Response?

Posted on November 27, 2014 by Robert Barrington

Carbohydrates are an important source of energy in human nutrition. Each gram of carbohydrate supplies roughly 3.75 kilocalories per gram, and oxidation of carbohydrate (as glucose) in skeletal muscle supplies energy during anaerobic high intensity exercise. Dietary carbohydrates are diverse … Continue reading →

Posted in Carbohydrate, Fibre, Glycaemia, Glycaemic Index, Glycaemic load, Phytic Acid, Starch | Comments Off on Phytic Acid: Modulator of Glycaemic Response?

Why You Should Choose Legumes Over Grains

Posted on November 9, 2014 by Robert Barrington

A healthy high quality diet should be composed of fat, protein and carbohydrate. All of these components should be of high quality which means that the protein should contain all the essential amino acids in the right proportions for human … Continue reading →

Posted in Beans, Carbohydrate, Fibre, Glycaemia, Glycaemic Index, Glycaemic load, Protein, Pulses / Legumes, Weight Loss, Whole Grains | Comments Off on Why You Should Choose Legumes Over Grains