Low glycaemic-index foods.

@article{Bjrck2000LowGF,
  title={Low glycaemic-index foods.},
  author={Inger M. E. Bj{\"o}rck and Helena GM Liljeberg and Elin M Ostman},
  journal={The British journal of nutrition},
  year={2000},
  volume={83 Suppl 1},
  pages={
          S149-55
        }
}
Accumulating data indicate that a diet characterized by low glycaemic-index (GI) foods not only improves certain metabolic ramifications of insulin resistance, but also reduces insulin resistance per se. Epidemiological data also suggest a protective role against development of non-insulin-dependent diabetes mellitus and cardiovascular disease. A major disadvantage in this connection is the shortage of low-GI foods, and many common starchy staple foods, such as bread products, breakfast cereals… CONTINUE READING
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