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)....

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