glycemic index

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gly·ce·mic index

A numerical index given to a carbohydrate-rich food that is based on the average increase in blood glucose levels occurring after the food is eaten.

[From glycemia, presence of glucose in the blood : glyc(o)- + -em(ia) + -ic.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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The results showed that 'the consumption of pasta in the context of a low-GI dietary patterns does not cause harm and may even lead to spontaneous weight loss.' The researchers concluded that it was not pasta alone that made the participants lose weight; their low GI diet was also a factor.
So contrary to concerns, perhaps pasta can be part of a healthy diet such as a GI diet,' said lead author John Sievenpiper.
Q A friend has managed to control her diabetes by following a "GI diet." Can you shed light on what she means, since I don't think she is referring to the "Meals Ready to Eat" used by the military!
I decided to try the Low GI Diet, designed to banish cravings and keep me fuller longer, the Flat Belly and the Low Sugar plans.
I flirted with the GI Diet but surrendered when I discovered it didn't come with a big hunky American marine making my muesli in the mornings.
EN sifts through the science in order to answer your most pressing questions about the GI diet.
The Low GI Diet Revolution: The Definitive Science-based Weight Loss Plan, Brand-Miller et al., 2005, Marlowe & Company, New York, NY
After adjusting for diabetes, age, gender and other factors, the study authors found that participants with the highest GI intake were 77 percent more likely to develop cataract than those with the lowest GI diet.
The acne of the boys on the higher protein low GI diet improved dramatically by more than 50%.
She previously attended a Weight Watchers group in North Shields but later started the GI diet which she found suitable for her daughter after she developed diabetes.
And no, it's not the GI diet or the Nicole Richie starvation diet.
David Jenkins, professor of Nutrition at the University of Toronto who pioneered the concept of GI, says that carbohydrates are digested and absorbed in the "first 2 feet of the small intestine rather than in the 22 feet that nature gave us." The advantages of following a low GI diet are reported to be lower risks of developing cardiovascular and type 2 diabetes related complications (Ebbeling et al., 2005).