THE PORTFOLIO DIET FOR PEOPLE WITH TYPE 2 DIABETES
Dr Alan Barclay, PhD, is a consultant dietitian and chef with a particular interest in carbohydrates and diabetes. He is author of Reversing Diabetes (Murdoch Books), and co-author of 40 scientific publications, The Good Carbs Cookbook (Murdoch Books), Managing Type 2 Diabetes (Hachette Australia) and The Ultimate Guide to Sugars and Sweeteners (The Experiment Publishing). …
HIGH PROTEIN, LOW GI FOODS AND BEVERAGES
Dr Alan Barclay, PhD, is a consultant dietitian and chef with a particular interest in carbohydrates and diabetes. He is author of Reversing Diabetes (Murdoch Books), and co-author of 40 scientific publications, The Good Carbs Cookbook (Murdoch Books), Managing Type 2 Diabetes (Hachette Australia) and The Ultimate Guide to Sugars and Sweeteners (The Experiment Publishing). …
GI VALUES OF SOME HIGH PROTEIN, LOW GI FOODS
Energy Available carbohydrate (g) Exchanges Portions Glycemic load (g) 585 kJ or 140 Cal 15.5 1 1.5 4.5 Regular fat soy milk GI 37 Serving: 1 Cup (250 mL or 8.5 Fl. ounces) Energy Available carbohydrate (g) Exchanges Portions Glycemic load (g) 635 kJ or 150 Cal 11.9 1 1 4.5 Greek Style …
PHYSICAL ACTIVITY AND SATIETY IN PEOPLE WITH TYPE 2 DIABETES
Dr Alan Barclay, PhD, is a consultant dietitian and chef with a particular interest in carbohydrates and diabetes. He is author of Reversing Diabetes (Murdoch Books), and co-author of 40 scientific publications, The Good Carbs Cookbook (Murdoch Books), Managing Type 2 Diabetes (Hachette Australia) and The Ultimate Guide to Sugars and Sweeteners (The Experiment Publishing). …
GLYCEMIC INDEX AND SATIETY
Dr Alan Barclay, PhD, is a consultant dietitian and chef with a particular interest in carbohydrates and diabetes. He is author of Reversing Diabetes (Murdoch Books), and co-author of 40 scientific publications, The Good Carbs Cookbook (Murdoch Books), Managing Type 2 Diabetes (Hachette Australia) and The Ultimate Guide to Sugars and Sweeteners (The Experiment Publishing). …
GI VALUES OF SOME HIGHLY SATIATING FOODS
Energy Available carbohydrate (g) Exchanges Portions Glycemic load (g) 375 kJ or 90 Cal 16 1 1.5 12 Popcorn GI 62 Satiety Index 154 Serving: 1 Cup (8 g or 0.3 Ounce)) Energy Available carbohydrate (g) Exchanges Portions Glycemic load (g) 160 kJ or 40 Cal 4 0.3 0.5 2 Porridge (rolled oats) …
ARE ULTRA-PROCESSED FOODS RISKY FOR PEOPLE WITH DIABETES?
Dr Alan Barclay, PhD, is a consultant dietitian and chef with a particular interest in carbohydrates and diabetes. He is author of Reversing Diabetes (Murdoch Books), and co-author of 40 scientific publications, The Good Carbs Cookbook (Murdoch Books), Managing Type 2 Diabetes (Hachette Australia) and The Ultimate Guide to Sugars and Sweeteners (The Experiment Publishing). …
ULTRA-PROCESSED FOODS – MUCH ADO ABOUT NOTHING?
Dr Alan Barclay, PhD, is a consultant dietitian and chef with a particular interest in carbohydrates and diabetes. He is author of Reversing Diabetes (Murdoch Books), and co-author of 40 scientific publications, The Good Carbs Cookbook (Murdoch Books), Managing Type 2 Diabetes (Hachette Australia) and The Ultimate Guide to Sugars and Sweeteners (The Experiment Publishing). …
DIETARY GUIDELINES FOR PEOPLE WITH DIABETES
Dr Alan Barclay, PhD, is a consultant dietitian and chef with a particular interest in carbohydrates and diabetes. He is author of Reversing Diabetes (Murdoch Books), and co-author of 40 scientific publications, The Good Carbs Cookbook (Murdoch Books), Managing Type 2 Diabetes (Hachette Australia) and The Ultimate Guide to Sugars and Sweeteners (The Experiment Publishing). …
GENERAL POPULATION DIETARY GUIDELINES ARE NOT DESIGNED FOR PEOPLE WITH EXISTING DIABETES
Dr Alan Barclay, PhD, is a consultant dietitian and chef with a particular interest in carbohydrates and diabetes. He is author of Reversing Diabetes (Murdoch Books), and co-author of 40 scientific publications, The Good Carbs Cookbook (Murdoch Books), Managing Type 2 Diabetes (Hachette Australia) and The Ultimate Guide to Sugars and Sweeteners (The Experiment Publishing). …
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