"Learn How You Can Use the Glycemic Index to Safely Take Care of Your Weight, Lower Carbohydrates And Manage Diabetes Without Putting
Your Health at Risk!"
Glycemic Index Manual
The glycemic index is a rating of carbohydrates that was developed in 1981 by Dr. David J. Jenkins of the University of Toronto.
This concept was developed to help people who wanted to rank carbohydrates based upon how they affected the blood glucose levels.
Different carbohydrates are absorbed into the system in different manners and all take different times to break down and digest.
Carbohydrates that break down and cause rapid digestion tend to leave the most glucose in the blood stream and cause the most damage to a person who is a diabetic. These carbohydrates are given a high rating on the Glycemic Index.
The Glycemic Index is very helpful because it rates different carbohydrates based upon their effect on the different levels of blood glucose.
Those foods that digest rapidly cause the less harm to the system and have a low glycemic index. The carbohydrates that take a longer time to digest have a higher rate as they cause more harm to the blood glucose level.
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What is the Glycemic Index
What is Hypo Glycemia?
How To Use The Glycemic Index
The Effect of The Glycemic Index on The Body
Positive Effects Of The Glycemic Index On Your Health
The Good Gylcemic Foods
High Glycemic Foods
Using The Glycemic Index In Keeping Diabetes At Bay
Using The Glycemic Index Weight Control
List OF Foods For Diabetic To Eat
And So Much More!
Author of Glycemic Index Manual