Unrefined, low-glycemic carbohydrates

Posted by culinarydelightsgb on July 7, 2010

Not all carbohydrate foods behave the same way in our bodies. Each has a different effect on our blood glucose levels.

What are the benefits of the Glycemic index? How can we incorporate more low-glycemic foods in our diet?

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This entry was posted on July 7, 2010 at 12:30 pm and is filed under baking, cooking, culture, diet, food, fruits. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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