Google + RSS Feed

Presentations

2
 

History of the Glycemic Index (video)

Play

What is the glycemic index, and what foods are listed? How did it evolve, and what is the research behind it? (Length: 7:57)

 


Glycemic Index (GI) Testing International Protocol (video)

Play

Why does the World Health Organization only endorse one protocol for international glycemic index (GI) testing? (Length: 7:56)

 


Glycemic Index vs. Glycemic Load: What’s the Difference? (video)

Play

What is the difference between glycemic index and glycemic load? What does each tell about a carbohydrate? (Length: 8:26)

 


What’s So Good About the Glycemic Index?

Rocky Mountain Association of Diabetes Educators — Diabetes Education Society Educational Conference. Denver, Colorado: April 11, 2008

Download/print presentation (contact Johanna Burani for password)

 


Gushers and Tricklers: Practical Use of the Glycemic Index

American Diabetes Association 21st Annual Southern Regional Conference. Marco Island, Florida, May 26, 2006.

Download/print presentation (contact Johanna Burani for password)

 


Good Carbs, Bad Carbs

GlaxoSmithKline – Parsippany, New Jersey, November 22, 2005.

Download/print presentation (contact Johanna Burani for password)

 


What Do You Know About Diabetes? What Don’t You Know?

GlaxoSmithKline – Parsippany, New Jersey, November 15, 2005.

Download/print presentation (contact Johanna Burani for password)

 

2 comments »

  1. Brittney says:

    what sort of disease is diabetes and high blood pressure levels?

  2. Hi Brittney, Diabetes results from chronically elevated blood glucose levels. There are different types of diabetes, and there are several factors, both genetic and behavioral, that can cause blood glucose levels to remain too high. High blood pressure can also be caused by different factors. For persons 18 years and older, normal blood pressure is less than 120/80 mmHg. In both cases, the diet, including good carbs, can play a significant positive role.

Please leave your comments, or ask a question:

Gushers vs Tricklers


"Gushers" are quickly-digested carbohydrates that cause a rapid rise in blood glucose and fuel appetite.

"Tricklers" are slowly-digested carbohydrates that are gradually released into the bloodstream and sustain satiety. These are the good carbs.


Johanna Burani
MS, RD, CDE
Nutrition Works LLC
Morristown, NJ, USA

Expert in individualized, low-glycemic index (low GI) meal planning.

This book tells the complete story

Enter your address to be notified of new posts and free recipes by e-mail.

Join 375 other subscribers

Search this blog

Save recipes on ZipList

Manage your shopping list and search for recipes from across the web at ZipList.com

Archives

Photo Credits


Food Photography by:

© Sergio Burani
All Rights Reserved

Click here to visit his site: