02719nam 22006134a 450 991044633550332120200520144314.01-280-73591-097866107359141-84593-052-5(CKB)1000000000337507(OCoLC)560217628(CaPaEBR)ebrary10157919(SSID)ssj0000163976(PQKBManifestationID)11154974(PQKBTitleCode)TC0000163976(PQKBWorkID)10120408(PQKB)11020465(MiAaPQ)EBC289679(Au-PeEL)EBL289679(CaPaEBR)ebr10157919(CaONFJC)MIL73591(OCoLC)70203882(EXLCZ)99100000000033750720050711d2006 uy 0engurcn|||||||||txtccrThe glycaemic index a physiological classification of dietary carbohydrate /Thomas M.S. Wolever1st ed.Wallingford, UK ;Cambridge, MA CABIc20061 online resource (237 p.) Bibliographic Level Mode of Issuance: Monograph1-84593-051-7 Includes bibliographical references (p. 184-222) and index.Historical introduction -- Determining the GI of food: 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.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.Carbohydrates in human nutritionClassificationCarbohydratesMetabolismGlycemic indexCarbohydrates in human nutritionCarbohydratesMetabolism.Glycemic index.613.2/83Wolever Thomas M. S523488MiAaPQMiAaPQMiAaPQBOOK9910446335503321The glycaemic index2207144UNINA