GI in the News
News Articles
Carbs: How to separate the good from the bad
HeraldNet columnist and family physician Dr. Elizabeth Smoots explains the basics of the glycemic index as a tool to distinguish between carbohydrates and the benefits associated with choosing low-GI carbohydrates.
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Low-GL Diets and Acne
Australian researchers demonstrate that diets low in glycemic load improve acne symptoms as well as insulin sensitivity in young males. Visit Website
Reducing GI Reduces the Risk of Age-Related Macular Degeneration
A study assessing 4099 subjects found a significant correlation between GI and incidence and severity of age-related macular degeneration. The authors conclude that reducing the GI of one's diet may reduce the risk of age-related macular degeneration.
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Podcast: Janis Roszler's Interview with Dr. Wolever
Going behind the scenes at dLifeTV with Janis Roszler to talk about the glycemic index with Dr. Thomas Wolever, Professor in the Department of Nutritional Sciences at the University of Toronto. Also available is a PDF transcript.
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Reproducibility and Validity of the Glycemic Index
A Swedish study demonstrates that food frequency questionnaires can be used to assess glycemic index, glycemic load, and dietary carbohydrate with reproducibility and validity comparable to other commonly studied nutritional factors. This suggests that food frequency questionnaires can be used to accurately measure dietary glycemic index and glycemic load in scientific studies.
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The GI and Sleep
An Australian study demonstrates that high-GI meals can shorten the time it takes one to fall asleep, especially if eaten a long before bedtime.
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Comparison of 4 Diets of Varying Glycemic Load on Weight Loss and Cardiovascular Risk Reduction in Overweight and Obese Young Adults
A diet rich in carbohydrates with a low glycemic index appears to be more effective in reducing fat mass and lowering the chances of developing cardiovascular disease (CVD) than diets with a high glycemic index or high in protein, an Australian research team reports.
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GI Labs Scientist Finds Glycemic Index Effective in Composite Meals
Dr. Thomas Wolever's latest publication in the American Journal of Clinical Nutrition has some reassurance for diabetics and carb-counters. The glycemic index (GI), the table that lists the quality of carbohydrates in more than 750 common foods, works just as predictably whether subjects consume a single portion of one item, or a normal meal.
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The Glycemic Index Newsletter
Published monthly, this is a great resource for news, information, recipes, current research, tips, and stories, all relating to the Glycemic Index. Past issues are also available in the newsletter's archive section.
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There may not be a magic bullet, but we still have common sense
Atarah Grysman, associate at Glycemic Index Laboratories, highlights the effectiveness of the glycemic index and how to use it properly.
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The slow track to a healthy diet
Rosie Schwartz, a Toronto-based dietitian, explores the glycemic index, its related health benefits, and how to put it into practice.
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High blood sugar levels a risk factor for heart disease
Researchers at Johns Hopkins University find that lowering blood sugar levels could reduce the risk of coronary heart disease in both diabetics and nondiabetics.
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Evaluation of a glucose meter for determining the glycemic responses of foods
Glucose meters are convenient and commonly used for measuring postprandial
glucose responses. However, their performance for this purpose has not
been evaluated. This paper compared the results of GI tests of 7 potato
meals with blood glucose measured using a reference method (as used by GI
Labs) with those obtained when glucose was measured using a glucometer.
The results showed that glycemic responses and GI values determined using
the glucose meter are more variable and do not agree with those obtained
using the reference method.
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High blood sugar levels raise risk of heart disease
Lowering blood sugar levels could reduce the risk of coronary heart disease
in non-diabetics as well as people with diabetes, say US researchers. Read
more at the NutraIngredients web site.
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Low-glycemic may be better than low-fat diet
Foods with a low-glycemic index, which are digested relatively slowly and
cause smaller increases in blood sugar, may protect the heart and blood
vessels better than low-fat fare, according to the findings of a small
study.
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Low Carb Out, Slow Carb In?
WebMD Medical News reports:
"Low Carb Out, Slow Carb In? Researchers Say People Lose Weight on a Low-Glycemic-Load Diet"
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International Recommendations on Carbohydrates.
This paper, commissioned by the Food and Agriculture Organization of the United Nations and the World Health Organization, includes recommendations on how to use the glycemic index for diet planning and appropriate methodology for determining the GI of foods.
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USATODAY.com - Low glycemic foods could hit sweet spot for dieters
This article in USA Today reinforces current thinking that the science behind the GI ensures that it is a valuable tool for consumers who want to choose their carbohydrates wisely.
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Steer clear of fads and still lose weight
As more Canadians become overweight, it is becoming increasingly important to sift through the fad diets and learn how to follow an eating plan that works.
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Looking ahead to the GI Revolution
Lowering the glycemic impact of food products could be one of the biggest steps
the industry can take to improve public health, according to speakers at a recent
seminar in the UK.
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Choose Power Carbs.
An article in Woman's Day Magazine explaining the Glycemic Index and how you
can incorporate it into your life.
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