Search results
Filter
Filetype
Your search for "*" yielded 565376 hits
No title
[abstract missing]
No title
No title
No title
No title
No title
No title
No title
No title
No title
No title
No title
No title
No title
No title
No title
No title
No title
No title
In current recommendations from FAO/WHO, foods that elicit low glycaemic responses and thus have low glycaemic indices (GIs) are advocated. The rationale for this recommendation is that low-GI diets have been shown to reduce risk factors for e.g. type II diabetes and cardiovascular disease. A major problem in this context is that most important starch rich staple foods in our diet, such as potato