The intake of rice with a medium glycemic index (GI) has shown to reduce the need for insulin therapy among women with gestational diabetes, according to a four-week clinical trial conducted in Thailand.
What is the best way for team-sport athletes to ensure a good night’s sleep before a big game? Drink tart cherry juice? Consume a high glycaemic index carbohydrate meal? Take some protein? Eat a couple of kiwifruit before bed? Pop some herbal supplements?
Researchers assert that modifying individual dietary patterns may aid better control of glycaemic responses to glucose from starchy food, and by extension mitigate chronic disease.
New findings from Finnish researchers suggest that a blood glucose response benefit can be derived from eating a smaller portion of blackcurrants than previously thought, and from blackcurrants with added sugar.
The quality of carbohydrates in foods as measured by their glycaemic index (GI) should be included in national dietary guidelines and on food labels, according to a group of leading nutrition scientists from ten countries.
The glycaemic index has not risen to the same astronomic trend
proportions of its low-carb predecessor, but this does not mean
there is a lack of interest. Rather, a slow build up could be a
sign that it is here for the long-haul.
Natural flavours firm Wild says it has developed a new soft drink
aimed specifically at the growing low glycaemic index market, in a
sign GI is pushing its way into healthy drinks trends.
The rising success of low-GI foods may be down to their promise of
longer lasting satisfaction compared with the deprivation
associated with low-calorie or reduced fat foods, reports
Dominique Patton.
The glycaemic index (GI) is emerging as a new weight loss regime,
despite the belief of some nutritionists that there is not enough
science to demonstrate it can effectively control weight, writes
Lorraine Heller.
Replacing white bread with low-glycaemic breads could help to
reduce the risk of type 2 diabetes, suggests new research, that
offers evidence for the role of low glycaemic index foods.
Increasing evidence for the value of low glycaemic index foods in
reducing risk of type 2 diabetes may benefit high-fibre foods and
those using healthy ingredients.
