Tag Archives: Glycaemic Index

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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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 →

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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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Digestion of Xylitol

Posted on July 10, 2013 by Robert Barrington

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 →

Posted in Gastric Inhibitory Peptide (GIP), Glucose, Glycaemic Index, Insulin, Sucrose, Sugar, Xylitol | Tagged , | Comments Off on Digestion of Xylitol

Fibre Type: Glycaemic Index Determinant

Posted on April 21, 2013 by Robert Barrington

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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