Glycemic Index Effective In Composite Meals U Of T Researchers Find
Researchers in the University of Toronto’s Department of Nutritional Sciences have 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.The GI was developed 25 years ago at U of T by Professors Thomas Wolever and David Jenkins. [click link for full article]
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