Glycaemic Index (häftad)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
240
Utgivningsdatum
2006-06-01
Upplaga
illustrated ed
Förlag
CABI Publishing
Illustrationer
Illustrations
Dimensioner
244 x 175 x 18 mm
Vikt
681 g
Antal komponenter
1
ISBN
9781845930516

Glycaemic Index

A Physiological Classification of Dietary Carbohydrate

av Thomas Wolever
Inbunden,  Engelska, 2006-06-01
1511
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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, whilst encouraging readers to think critically about the issues involved.
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Övrig information

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

Innehållsförteckning

1: Historical Introduction 2: Determining the GI of Foods - Methodological Considerations 3: The Insulin Response to Carbohydrate Foods: Critical Evaluation of the Insulinaemic Index 4: Mechanisms by which Different Carbohydrates Elicit Different Glycaemic 5: Glycaemic Index: Application to Mixed Meals 6: Measuring Diet GI 7: Glycaemic Index and Health 8: Glycaemic Index and Disease 9: Glycaemic Index versus Glycaemic Load

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