The science developing around the low GI concept

A super look at how carbs in our diet have been compromised. Prof Jennie Brand-Miller talks about what’s been achieved and what’s next. ‘Science has always underpinned the low GI concept. Indeed, it is what separates the GI concept from a fad. Research is showing that high GI foods and diets with a high glycemic load are much more likely to be linked to development of diseases like type 2 diabetes and cardiovascular disease than the amount of carbohydrate, starch or sugar content of the diet. There is also more focus on weight control, particularly the ability to prevent weight re-gain after weight loss — the holy grail. I’m currently involved in research applying low GI diets to pregnancy. We want to reduce the risk that the baby will have excess fat on its body at birth. The child obesity epidemic can be traced to back to increasing birth weights over the past 25 years.’ … Read More » <>

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