Low GI Diet, Cardiovascular Disease Risk, and Insulin Resistance

It has been known for many years that foods that have the same carbohydrate (CHO) content can still have a very different impact on blood sugar (BS) levels after consumption. The relative increase in the BS level relative to consuming the same amount of CHO as a glucose solution is known as the glycemic index (GI). Multiplying the GI by the grams of CHO in a meal determines its glycemic load (GL)....

You are unauthorized to view this page. Login if you are a paid member or have purchased a course.

To purchase a course, click here

To purchase a membership, click here

10% off code for membership or classes: TRY10NOW

 

Become a premium member today and get access to hundreds of articles and handouts plus our premium tools!

Upcoming Posts


Comparing Salad Dressings

UP NEXT IN Food and Health
Dealing with Food Neophobia: What Is It and What Impact Does It Have on Health?

UP NEXT IN Cooking
What’s juicy?

New Products Available Now

 
Published on Categories cooking