Sentences with phrase «of carbohydrate in a food»

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 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.

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

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

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.

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.

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 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.

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

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

The glycemic index, originally developed in 1981, is a relative comparison of the blood glucose raising potential of various foods or combination of foods based on equal amounts of carbohydrate in the food (70).

The remainder is an approximation of the percent of carbohydrate in the food.

So, a lot of the carbohydrates in this food come from the oats which make up 20 percent of the overall food.

While this food is very low in carbs (only around 12 percent NFE — you can read about how to figure nitrogen - free extract (carbohydrate) here: http://www.peteducation.com/article.cfm?c=1+2244&aid=2842) the next ingredient probably provides most of the carbohydrates in the food.

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

With this in mind the higher carbohydrate content of the food makes a little more sense as it's important for small dogs to avoid blood sugar spikes / hypoglycemia and some of the carbohydrates in the food can help in this regard.

Using the same rough method as above, we calculated the percentage of carbohydrates in foods with a range of carb content.

Therefore, if we lower the percentage of carbohydrates in the food to < 10 %, that means that 90 - 95 % of the total calories must come from fat and protein.

Some of the carbohydrates in the food are a little troubling such as the brewers rice as the second ingredient and the corn grits.

Not exact matches

As Willink put it, there's no good that can come from spiking your blood sugar with these carbohydrate - rich foods that, in the case of donuts or pizza, are loaded with saturated fat and sodium.

Made by one of the top pet food manufacturers in the United States, these Orijen Tundra Freeze - Dried Cat Treats are packed with premium proteins and completely free from grains and carbohydrates.

Pizza is one of the foods that kids just adore - a big, easy to grasp triangle of starchy carbohydrate covered in fatty melted cheese?

The glycemic load (GL) considers the total amount of absorbable carbohydrate (again, not counting fiber or resistant starch) in a 100 gram serving portion of the food being measured that you eat in addition to the GI of that food.

Visit your local food court and you'll find yourself staring down the barrel of guacamole, salsa and two limp iceberg lettuce leaves, and although they might look healthy, they are a mere distraction from the copious amounts of cheese, sour cream, starchy, refined carbohydrates deep fried in hydrogenated oils, sodium laden refried beans and poor quality meats.

The low - FODMAP diet focuses on eliminating foods high in a collection of short - chain carbohydrates (sugars and fibers) that adversely affect digestion for those with sensitive guts.

Carbohydrates vary in their complexity and are found in a wide range of predominantly plant based foods.

Because we tend to de-emphasize grain intake in our WHFoods recipes and meal plans, and because we generally tend to emphasize intake of low glycemic index foods that have limited to moderate amounts of available carbohydrates, we set a WHFoods recommendation level of 225 grams for total carbohydrate — about 10 % higher than the low end of the range recommended by the National Academy of Sciences (NAS) in its discussion of Dietary Reference Intakes.

There is absolutely no place for many of the commercial snack foods available today that are high in simple carbohydrates that spike sugar levels and are highly processed.

All of a sudden Thanksgiving turned into blood glucose checks 4 - 6 or more times a day, some in the middle of the night, 4 insulin injections a day, food logs, carbohydrate counting, calls to the endocrinologist, and multiple episodes of trying to answer questions from relatives when we really didn't have answers ourselves.

Nutrient - richness is defined as the amount of a particular nutrient (vitamins, minerals, protein, carbohydrates, fiber, omega - 3 fatty acids, and others) in relationship to that food's caloric value.

For food labeling purposes, the guidelines do take into consideration the fiber content of that food and subtract the amount of fiber (in grams) from the total grams of carbohydrates and then multiply that number by 4 calories / gram for consistency in stating calories on the food label.

I have noticed that many patients complain from their kids eating behavior and the way they constantly refuse to eat grains and rely most of the times on processed foods such as biscuits, chips, pasta and others, that belong in reality to the category of foods tat most kids tend to eat as they are rich in carbohydrates.

According to Carol Ann Rinzer's The Complete Book of Food, both carrots and tomatoes score well in terms of protein (moderate), fat (low), and carbohydrates (high).

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

Wheat germ contains loads of protein — as it is an inner part of a wheat grain (in a natural environment this part serves as a food for the growth of a wheat grass), and wheat bran is outer shell of the grain and contain loads of carbohydrates and fiber.

In terms of both pre and post workout nutrition (which is when protein powders are most often consumed) protein AND carbs are essential, so it makes sense to me to consume the protein along with carbohydrate rich foods rather than as a standalone shake.

Monochrome % DI (M - % DI) indicating the percent dietary contribution of energy, protein, total fat, saturated fat, total carbohydrate, sugar, fibre and sodium, based on the estimated nutrient requirements of a 70 kg adult with an energy requirement of 8700 kJ, as outlined in the Food Standards Code (Food Standards Australia New Zealand, 2008); and

I learned something interesting recently in my environmental health class — that when heated under high heat, ALL high carbohydrate foods as part of the Maillard reaction produce something called acrylamide and glycidamide.

Any food or beverage that contains fermentable carbohydrates (sugars and some starches) can play a role in the development of tooth decay but eating a varied diet, and practising proper dental hygiene, can reduce the risk of tooth decay developing.

FODMAPs (Fermentable Oligosaccharides, Di - saccharides, Monosaccharides And Polyols) are a collection of short chain carbohydrate molecules found in certain foods, including wheat, barley, rye, milk, sweeteners, legumes and certain fruits and vegetables.

Both generally focus on eliminating the high - carbohydrate convenience foods that have caused so many of the diseases of affluence in the last century.

«A healthy diet is a matter of balance, so the idea of eliminating an entire major food group, like carbohydrates, just doesn't hold up,» says Austin in the commercial, as she knocks down a replica of the food pyramid on the kitchen counter in front of her.

«A healthy diet is a matter of balance, so the idea of eliminating an entire major food group, like carbohydrates, just doesn't hold up,» says Austin in the commercial, as she knocks down a cube food pyramid.

The View from A Farr — A carbohydrate conundrum The use of High Fructose Corn Syrup (HFCS) as a sweetening agent in food and drink has become a hot potato in the US.

I learned to eat more of the real, whole, nourishing foods in place of the empty refined carbohydrates I'd started to depend on.

The industry says that any food or beverage that contains fermentable carbohydrates (sugars and some starches) can play a role in the development of tooth decay but eating a varied diet, and practising proper dental hygiene, can reduce the risk of tooth decay developing.

I'm trying to eat as much as I can because of its nutritional benefits: — they can help your diet by making you feel full (it's because they absorb 10 times their weight in water, forming a bulky gel)-- they are the richest plant source of Omega - 3 — chia seeds slow down how fast our bodies convert carbohydrates into simple sugars, studies indicate they can control blood sugar — they are an excellent source of fiber, with a whopping 10 grams in only 2 tablespoons — chia seeds are rich in antioxidants that help protect the body from free radicals, aging and cancer — chia seeds contain no gluten or grains — the outer layer of chia seeds swells when mixed with liquids to form a gel (this can used in place of eggs to lower cholesterol and increase the nutrient content of foods and baked goods)(More info here.)