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

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

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

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

Potatoes increase risk of diabetes

Potatoes increase risk of diabetes

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

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

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

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

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

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

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