The glycaemic index (GI) is a food metric that ranks

The paper from Meng et al provides interesting information about the so called second-meal effect.

The quality of carbohydrates (dietary fiber, whole grains, glycemic index and load) matters greatly to health and disease.

In a recent article, Matthan et measured glucose and insulin responses elicited by 50-g available carbohydrate portions.

Individuals that will benefit include older patients (age >80 years), those ineligible to receive tissue plasminogen activator (tPA).

Account for the discrepancy? Among eligible patients at our medical center, both options are presented as clinically equivalent.

Dietary carbohydrates have received negative publicity in the last decade following the popularity of high protein diets.

On behalf of Health Canada, Aziz et recently published their evaluation of the use of glycaemic index (GI) claims on food labels.