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100   $a20050711d2006      uy         0
101 0 $aeng
135   $aurcn|||||||||
181   $ctxt
182   $cc
183   $acr
200 14$aThe glycaemic index $ea physiological classification of dietary carbohydrate /$fThomas M.S. Wolever
205   $a1st ed.
210   $aWallingford, UK ;$aCambridge, MA $cCABI$dc2006
215   $a1 online resource (237 p.) 
300   $aBibliographic Level Mode of Issuance: Monograph
311   $a1-84593-051-7 
320   $aIncludes bibliographical references (p. 184-222) and index.
327   $aHistorical 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.
330   $aThe 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.
606   $aCarbohydrates in human nutrition$vClassification
606   $aCarbohydrates$xMetabolism
606   $aGlycemic index
615  0$aCarbohydrates in human nutrition
615  0$aCarbohydrates$xMetabolism.
615  0$aGlycemic index.
676   $a613.2/83
700   $aWolever$b Thomas M. S$0523488
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801  1$bMiAaPQ
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906   $aBOOK
912   $a9910446335503321
996   $aThe glycaemic index$92207144
997   $aUNINA