Sentences with phrase «index of a particular food»

Not exact matches

GI (glycemic index) tells you whether the carbohydrate in the particular food is a «slow» or «fast» type of carbohydrate.

The glycemic index (GI) is the rate of how fast blood sugar levels rise after eating a particular type of food.

The Glycemic Index (GI) is a measure of the glycemic effect of carbohydrate in a particular food compared to an equivalent amount of carbohydrate in a standard amount of glucose or white bread.

The index is a ranking of carbohydrate foods which measures the rate at which the blood glucose (or blood sugar) levels rise when a particular food is eaten.

The glycemic index measures the effect on blood glucose of a given amount of carbohydrate from a particular food source, in comparison to the same amount of carbohydrate in white bread as the standard (set at 100).

Dr. Agatston spends much time explaining the glycemic index, a measure of how rapid and high a spike in blood sugar is seen after ingestion of particular foods.

The deficiency has led nutritionists towards the development of the improved index GL (glycemic load), which is the GI multiplied by the net carbs (the total carbohydrate content of the food minus the fibre content and sugar alcohols) of regular portion of the particular food.

The glycemic index helps estimate how much a particular food is likely to increase your blood sugar levels, with foods having scores of 55 or less being low on the glycemic index and unlikely to cause a large increase in blood sugar, and those foods having scores above 75 being more likely to cause spikes in blood sugar levels.

Resistant starch does not reduce the Glycemic Index of foods, as this particular technique compares a higher quantity of high fiber food to a lower quantity of regular food.

The glycemic index measures a particular carbohydrate food's ability to raise blood glucose levels relative to that of glucose.

The glycemic index provides a measure of how quickly blood sugar levels rise after eating a particular type of food.

We included the following individual - level covariates in all models: baseline age and body mass index (BMI) for that particular time interval; change in the following lifestyle variables over the same time interval: smoking status, physical activity level [20], hours of sitting or watching TV, and hours of sleep; and change in intake of the following foods and nutrients: fried potatoes, juice, whole grains, refined grains, fried foods, nuts, whole - fat dairy, low - fat dairy, sugar - sweetened beverages, diet beverages, sweets, processed meats, non-processed meats, trans fat, alcohol, and seafood.