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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