The Glycaemic Index: A Physiological Classification of Dietary Carbohydrate

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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.

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Product Details

  • ISBN-13: 9781845930516
  • Publisher: CAB International North America
  • Publication date: 2/28/2006
  • Series: CABI Series
  • Pages: 240
  • Product dimensions: 9.50 (w) x 6.90 (h) x 0.70 (d)

Meet the Author

T.M.S. Wolever is at the University of Toronto, Ontario.

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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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