Glycemic index - Open Access .click

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2006
The glycemic index concept owes much to the dietary fiber hypothesis that fiber would reduce the rate of nutrient absorption and increase the value of carbohydrate foods in the maintenance of health and treatment of disease. However, properties and components of food other than its fiber content contribute to the glycemic and endocrine responses ...
Livia S. A. Augustin +5 more
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Food processing and the glycemic index

The American Journal of Clinical Nutrition, 1985
The purpose of the study was to compare the in vitro starch digestibility and postprandial blood glucose response of conventionally-cooked versus factory-processed foods. Carbohydrate portions of three unprocessed foods (boiled rice, sweet corn, and potato) and six processed foods (instant rice, Rice Bubbles, corn chips, Cornflakes, instant potato, and
A W Thorburn +3 more
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Understanding the glycemic index and glycemic load and their practical applications

Biochemistry and Molecular Biology Education, 2009
AbstractWe have introduced the study of synthesis pathways using two experiments: 1—the determination of the glycemic index (GI) of some foods and the effects of fiber and fat on the GI; 2—the determination of blood glucose levels after the ingestion of meals with high and low glycemic loads (GL).
René Brenzikofer +3 more
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A glance at… glycemic index