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About The glycaemic index: a physiological classification of dietary carbohydrate
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.
Detailed Information
| Author: | Thomas M. S. Wolever |
|---|---|
| Publication Year: | 2006 |
| ISBN: | 9781845930516 |
| Pages: | 238 |
| Language: | English |
| File Size: | 2.284 |
| Format: | |
| Price: | FREE |
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