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Allergies [31]
Allergy is a disorder of the immune system often also referred to as atopy.

Antidepressants [51]
An antidepressant is a psychiatric medication used to alleviate mood disorders, such as major depression and dysthymia.

Arthritis [4]
Arthritis is a group of conditions involving damage to the joints of the body.

Cancer [34]
Cancer is a class of diseases in which a group of cells display uncontrolled growth

Cardio & Blood [1]
Risk factors for heart disease: infections

Cholesterol [2]
A fat-like substance called a lipid. It is used to build cell membranes, hormones and bile acids

Diabetes [25]
The inability of the body to produce, or the inability to metabolize, the human hormone insulin; Diabetes insipidus, usually a disorder of the ...

Epilepsy [3]
Epilepsy is a common chronic neurological disorder characterized by recurrent unprovoked seizures

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The digestive tract is the system of organs within multicellular animals that takes in food...

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The infant, child or young person?s current health condition

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Herbal tea, herbal medicine

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Hormones - Proteins produced by organs of the body that trigger activity in other locations.

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For men on fitness, health, sex, caree

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Pain management is the medical discipline concerned with the relief of pain.

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The skin is the outer covering of the body

Weight Loss [33]
Loss of body weight by dieting or due to various easting disorders or medical conditions.

Women's Health [36]
Find information on women's health issues, and lifestyle at the Women's Health



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Awaiting moderation 8785 Article

The g.i. factor: answered questions

        THE G.I. FACTOR: ANSWERED QUESTIONS
Does the area under the curve give a true picture of the blood sugar responses? Why not use just the peak value?
The area under the curve is thought to reflect the sum total of the glycaemic response, not just the one time point given by the peak. Statisticians recommend use of the area under the curve. There is a very close relationship between the area under the curve and the peak response. That is, if one is high, the other is high and vice versa.
What about resistant starch? What effect does it have on the G.I. factor of a food?
Resistant starch is the starch which completely resists digestion in the small intestine. It cannot contribute to the glycaemic effect of the food because it is not absorbed. Resistant starch should not be included in the 50 gram carbohydrate helping which is the standard for G.I. testing because all of this 50 grams should be available carbohydrate, that is available for absorption in the small intestine.
Resistant starch is not viscous like some forms of soluble fibre that delay absorption in the small intestine and flatten the blood glucose curve. Hence the mere presence of resistant starch in the food will not affect the G.I. factor of a food. Bananas and potato salad both have relatively high amounts of resistant starch but the G.L factors of these two foods are very different. Potatoes have a high G.L factor and bananas an intermediate one.
The difficulty that arises in testing is determining the true available carbohydrate content of food which is high in resistant starch. If the amount of resistant starch is underestimated, it will produce a falsely low G.L factor.

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Diabetes in children and young people: questions about general health [345]

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