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Not all Carbohydrate foods are equal
The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels.
Carbohydrates with a low GI value (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and, therefore insulin levels.
October 2016 GI News
In this issue: A2 Milk- what's the evidence? Hitting the breaks on sugar for kids; Kevin Klatt on conflicts of interest in nutrition science research; Top 4 cholesterol beaters; How much protein in 20 plant staples; plus the low down on berries and Nordic foods including a berry compote and crepe recipe.
Look for the GI Symbol
The easiest way to find all round healthy food choices is to look for the GI symbol. They make you feel fuller for a longer time and help control appetite.