New Glucose Revolution

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6 Responses to “New Glucose Revolution”

  • ernietube1:

    A recent study just released may be of interest
    The New England Journal of Medicine
    Volume 359:229-241 July 17, 2008 Number 3
    Weight Loss with a Low-Carbohydrate, Mediterranean, or Low-Fat Diet

  • ernietube1:

    A recent study just released may be of interest
    The New England Journal of Medicine
    Volume 359:229-241 July 17, 2008 Number 3
    Weight Loss with a Low-Carbohydrate, Mediterranean, or Low-Fat Diet

  • ernietube1:

    Glycemic Index is based on faulty science. The basic chemistry they used in determining GI is not correct. Please see-
    GLYCEMIC INDEX- why it does not worK ?

    Just copy and paste into SEARCH box.

    Glycemic Load is based on DIRECT measurement of the glycemic response to a known weight of test food. No calculation or estimation of GI from apparent weight of contained CARBOHYDRATE is needed. Although the GI Researchers can’t or don’t want to understand this, it is a fact

  • glycemicindex:

    We emphasise that there’s no need to get overly technical about this. Think of the GI as a tool allowing you to choose one food over another in the same food group—the best bread to choose, the best cereal to choose etc.—and don’t get bogged down with figures.

    A low GI diet is about eating a wide variety of healthy foods that fuel our bodies best—on the whole these are the less processed and wholesome foods that will provide carbs in a slow release form.

  • glycemicindex:

    Stick with the GI rather than GL—the reason being that following the low glycemic load (GL) route can lead you straight to a low carb diet: ie, fatty meats and butter, for example have a low GL. But if you eat plenty of low GI foods, you’ll find that you are automatically reducing the GL of your diet and at the same time you’ll feel fuller for longer with these satisfying carbohydrate-containing foods, as well as improve many health parameters.

  • lostinmaya:

    Low-GL works much better. GI doesn’t account for the weight or amount of food that is eaten. Look at Holford’s books.

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