Sentences with phrase «carbohydrates in the food»

When trying to choose the best types of carbohydrates to consume, take into account the amount of carbohydrate in a food as well as its glycemic index.

Insulin is a hormone that allows your body to use glucose (sugar) from carbohydrates in the food that you eat for energy or to store for future use.

What the ingredient list does tell you is where the proteins and carbohydrates in the food come from.

You can take this first step by reading this article about carbohydrates in food and what carbohydrates are.

Research shows that both the amount and the type of carbohydrate in food affect blood glucose levels.

Most commercial dog food companies use corn, wheat and soy products as the main carbohydrates in the food.

The next two ingredients are potatoes and oatmeal, so these provide more carbohydrates in the food.

You won't find any grains, vegetables, fruits, or other carbohydrates in these foods.

In addition, with increasing amounts of available carbohydrate in the food challenges, the calculated meal GI and GL values that were obtained on the basis of the published formula (21) were increased and were similar to the increased values in measured meal GI and GL values.

All this time, the problem has been the high FODMAP carbohydrates in our food which don't get well absorbed in the small intestine and travel down into the large intestine where they get fermented by the bacteria there, resulting in uncomfortable bloating along with either diarrhea, constipation or a mix of the two.

The fruits» glycemic index (a measure of how rapidly carbohydrates in a food boost blood sugar) did not prove to be a significant factor in determining a fruit's association with type 2 diabetes risk.

Starch, the most common carbohydrate in our food, is broken down into sugar in dogs» intestines to then be transported out into the blood in a process that involves three different steps.

Net carbohydrate values are determined by subtracting the number of sugar grams and fiber grams from the total grams of carbohydrates in a food item.

Intolerance means that you lack the enzyme needed to break down certain carbohydrates in foods, the more you eat, the worse the symptoms.

Berries and cruciferous vegetables such as broccoli contain some of the highest amounts of fibrous carbohydrates in this food group.

Insulin is made by the pancreas exclusively and its most important job is to remove glucose (from carbohydrates in food as well as the sugar release by the liver) away from the blood and feeds it...

The amino acids and carbohydrates in food help the spores move from their dormant (spore state) to their active (vegetative state) form in the GI.

Glycemic load is based on the glycemic index, and is defined as the grams of available carbohydrate in the food times the food's glycemic index and divided by 100.

If you multiply the amount of carbohydrates in a food serving by the GI it will give you an idea of how much effect an actual portion of food has on blood sugar level.

The Glycemic Index (GI) is a relative ranking of carbohydrate in foods according to how they affect blood glucose levels.

Cats are obligate carnivores, after all, and really don't need carbohydrates in their food.

Over the eons, their bodies have lost their ability to process the sugar that carbohydrates in food generate.

Without decent amount of carbohydrates in the food per day, a Yorkie will remain with weak muscles and will suffer from lack of energy.

Pet food manufacturers are not required to provide information about carbohydrates in their foods but you can check dog food reviews such as those on Pawster to find this information or try to figure it yourself.

There are a lot of carbohydrates in the food (approximately 50 percent) and some fillers.

Our bodies are naturally fat burning machines, but because of clever marketing and an abundance of «food like products», we have become dependent on sugar and carbohydrates in food to supply us with energy.

During fermentation, bacteria (and yeast) either added (yogurt and kefir) or present naturally (many vegetables and fruit) feed on various sugars and carbohydrates in the food.

The glycemic index (GI) is a ranking of the carbohydrates in foods on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating.

There are two types of carbohydrate in foods: digestible and non-digestible.

A method for determining glycaemic index of carbohydrates in foods is described in the Standards Australia Australian Standard Glycemic index of foods (AS 4694 — 2007).

The process works like this: The stale baked goods are mixed with fungi, which generate enzymes that break down the carbohydrates in the food into simple sugars.

The glycemic index is a relative ranking of carbohydrates in foods, according to how they affect blood glucose levels.

A digestive enzyme called amylase, found in saliva, starts to break down some of the carbohydrates in the food before it leaves the mouth.

I listened to people who I saw as beautiful already, both inside and out, consumed with thoughts of what they were eating and how they were working out to combat the extra calories or fat or carbohydrates in those foods.

Insulin is secreted by the pancreas and used to digest the carbohydrates in food.

A dietitian or diabetes counselor can help you learn to track grams of carbohydrate in the foods you eat.

There are two types of carbohydrate in foods: digestible and non-digestible.

For example, the carbohydrates in the food break down into another type of sugar, called glucose, which is then absorbed by the stomach and small intestines and released into the bloodstream.

The GI value simply represents the type of carbohydrate in food but not the amount eaten.

All you need to be aware of is the amount of carbohydrates in your food.

Measuring the rate at which carbohydrates in foods are digested in vitro has been suggested as a cheaper and less time - consuming method for predicting the GI values of foods (33).

The glycemic index indicates how quickly your body digests the carbohydrates in food into sugars that your body can absorb.

When you cut down on the carbohydrates in your food, you might suffer from deficiency of certain minerals and vitamins that are contained by carb rich foods.

The GI value represents the type of carbohydrate in a food but says nothing about the amount of carbohydrate typically eaten.

Studies also show that the total amount of carbohydrate in food, in general, is a stronger predictor of blood glucose response than the GI.