Glycaemic Index: A Physiological Classification of Dietary Carbohydrate

By Thomas M.S. Wolever

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.

• Format: Hardcover
• Language: English
• ISBN: B0082PSYTE
• ISBN13: 9781845930516
• Release Date: June 2006
• Publisher: Oxford University Press, Incorporated
• Length: 227 Pages
• Weight: 1.50 lbs.
• Dimensions: 0.1" x 6.4" x 9.4"