Glycemic Index News and Research

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The glycemic index, glycaemic index, or GI is a measure of the effects of carbohydrates on blood sugar levels. Carbohydrates that break down quickly during digestion, releasing glucose rapidly into the bloodstream, have a high GI; carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low GI.

The best diet

If you have been floundering under the excess of advice on offer on how to lose weight and keep it off, Consumer Reports has come to the rescue.

9 May 2007

Maximising energy for sporting performance

Athletes in training for the London Marathon could improve their performance significantly by giving more thought to what they eat and drink, according to researchers at the University of Hertfordshire.

6 Feb 2007

Eating lots of bread associated with increased risk of renal cell carcinoma

A case-control study of more than 2300 Italians has found a significant association between high bread consumption and renal cell carcinoma. Eating a lot of pasta and rice may also raise the risk, while eating many vegetables may lower the risk.

20 Oct 2006

Low-glycemic index diet promotes weight loss

A diet high in carbohydrates but low on the glycemic index, which measures the impact of carbohydrates on blood sugar levels, may help promote weight loss, decrease body fat and reduce cardiovascular disease risk.

25 Jul 2006

Dietary glycemic index and carbohydrate in relation to early age-related macular degeneration

Age-related macular degeneration (AMD) is one of the leading causes of vision loss in older adults and a person's risk may partly depend upon diet.

6 Jun 2006

Soy protein, almonds, plant sterol enriched margarines, oats and barley among most effective cholesterol-lowering foods

Cholesterol-lowering foods such as soy protein, almonds, plant sterol enriched margarines, oats and barley may reduce cholesterol levels more effectively when eaten in combination, says a new University of Toronto study by Professor David Jenkins.

9 Mar 2006

Potatoes increase risk of diabetes

Researchers at Harvard University are warning that people who love to eat potatoes run the risk of diabetes.

27 Feb 2006

Lowering blood sugar levels could reduce the risk of coronary heart disease

Lowering blood sugar levels could reduce the risk of coronary heart disease in both diabetics and non-diabetics, according to researchers at the Johns Hopkins Bloomberg School of Public Health and other institutions.

19 Sep 2005

New book suggests foods with a low glycemic index are key to weight loss

Choosing foods with a low glycemic index is the key to successful and sustainable weight loss, according to a new book written by nutritionists from the University of Sydney.

23 Sep 2004

World's first tagatose-containing chocolate is very low in glycemic load

Spherix Incorporated today announced that the world's first tagatose-containing chocolate, Miada(R) ChocoLite(R), is very low in Glycemic Load (GL) and estimated relative Glycemic Index (GI), according to newly performed studies.

13 Aug 2004