Sentences with phrase «quality of carbohydrates»

And our insulin levels, for the most part, are determined by the carb - content of our diet — the quantity and quality of the carbohydrates consumed.

It is the sticky and gelatinous quality of the carbohydrates in such vegetables, which brings this about.

Whole grains provide the best quality of carbohydrates, such as whole oats, whole wheat, brown rice, millet or whole corn, according to petMD.

If so, the prime suspect or environmental trigger of this defect would be the quantity and quality of the carbohydrates we consume.

The new thinking: Focus on the quality of carbohydrate.

The quality of a carbohydrate food depends on how much of each of these it contains.

«However, pay attention to the quality of carbohydrates.

How high it rises and how long it remains high depends on the quality of the carbohydrates (the GI) and the quantity.

The GI is a tool that assesses the quality of carbohydrate in your diet.

However, this study corrects the misconception as it was uncovered that it was increases in postprandial blood glucose and insulin release is dependent on the quality of the carbohydrate ingested.

A lot can depend on how much you've worked out, how intense of a workout, the quality of carbohydrates that you eat and the other macronutrient profile (how much fat and protein you eat).

The GI is entirely based on the quality of carbohydrates and sugars you are intaking, not the quantity (although if you want to include portion control as well you can look at Glycemic Load (GL) of foods, looking for levels < 20).

That said, this definition of «low - carb» is still a bit vague as it doesn't consider the source or quality of the carbohydrates you're eating.

Dietary GI is considered as a quality of carbohydrate - based foods in the overall diet and is estimated as the weighted average (with weights based on the total carbohydrate content per serving consumed) of the GI values of all carbohydrate foods consumed during the dietary period.