The Glycaemic Index: A Physiological Classification of Dietary Carbohydrate

The Glycaemic Index: A Physiological Classification of Dietary Carbohydrate

by T. M. S. Wolever
     
 

ISBN-10: 1845930517

ISBN-13: 9781845930516

Pub. Date: 02/28/2006

Publisher: CAB International North America

The glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. Written by one of the co-inventors of the term, this is a clear and balanced review of current knowledge on this controversial concept. The book explores all the key issues of the definition of the GI, how to measure the GI of a food, how to apply GI information to meals and diets,

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Overview

The glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. Written by one of the co-inventors of the term, this is a clear and balanced review of current knowledge on this controversial concept. The book explores all the key issues of the definition of the GI, how to measure the GI of a food, how to apply GI information to meals and diets, the reasons why foods have different GI values and the impact of altering a diet GI on health and disease. The book highlights the benefits and the problems surrounding the GI concept, while encouraging readers to think critically about the issues involved.

Product Details

ISBN-13:
9781845930516
Publisher:
CAB International North America
Publication date:
02/28/2006
Series:
CABI Series
Pages:
240
Product dimensions:
6.87(w) x 9.75(h) x 0.70(d)

Table of Contents

•Historical Introduction
•Determining the GI of Foods - Methodological Considerations
•The Insulin Response to Carbohydrate Foods: Critical Evaluation of the Insulinaemic Index
•Mechanisms by which Different Carbohydrates Elicit Different Glycaemic
•Glycaemic Index: Application to Mixed Meals
•Measuring Diet GI
•Glycaemic Index and Health
•Glycaemic Index and Disease
•Glycaemic Index versus Glycaemic Load

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