22 relations: Baguette, Banana, Blood sugar level, Cabbage, Carbohydrate, Carrot, Corn tortilla, Diabetes mellitus, Diabetic diet, Disposition index, Food, Glycemic efficacy, Glycemic index, Insulin index, Insulin resistance, Low-carbohydrate diet, Montignac diet, Overall nutritional quality index, Potato, Rice, University of Sydney, Watermelon.
Baguette
A baguette is a long, thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law).
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Banana
A banana is an edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus Musa.
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Blood sugar level
The blood sugar level, blood sugar concentration, or blood glucose level is the amount of glucose present in the blood of humans and other animals.
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Cabbage
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
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Carbohydrate
A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).
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Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.
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Corn tortilla
In North America and Central America, a corn tortilla or just tortilla is a type of thin, unleavened flatbread, made from finely ground maize (corn).
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Diabetes mellitus
Diabetes mellitus (DM), commonly referred to as diabetes, is a group of metabolic disorders in which there are high blood sugar levels over a prolonged period.
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Diabetic diet
A diabetic diet is a diet that is used by people with diabetes mellitus or high blood glucose to minimize symptoms and dangerous consequences of the disease.
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Disposition index
Disposition index (DI) is the product of insulin sensitivity times the amount of insulin secreted in response to blood glucose levels.
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Food
Food is any substance consumed to provide nutritional support for an organism.
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Glycemic efficacy
Glycemic efficacy refers to the capacity of regulated glycemic levels to produce an effect in people with diabetes and heart disease.
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Glycemic index
The glycemic index or glycaemic index (GI) is a number associated with the carbohydrates in a particular type of food that indicates the effect of these carbohydrates on a person's blood glucose (also called blood sugar) level.
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Insulin index
The Insulin Index of a food represents how much it elevates the concentration of insulin in the blood during the two-hour period after the food is ingested.
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Insulin resistance
Insulin resistance (IR) is a pathological condition in which cells fail to respond normally to the hormone insulin.
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Low-carbohydrate diet
Low-carbohydrate diets or low-carb diets are dietary programs that restrict carbohydrate consumption.
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Montignac diet
The Montignac diet is a weight-loss diet that was popular in the 1990s, mainly in Europe.
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Overall nutritional quality index
The overall nutritional quality index is a nutritional rating system developed at the Yale-Griffin Prevention Research Center.
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Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
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Rice
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice).
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University of Sydney
The University of Sydney (informally, USyd or USYD) is an Australian public research university in Sydney, Australia.
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Watermelon
Citrullus lanatus is a plant species in the family Cucurbitaceae, a vine-like (scrambler and trailer) flowering plant originally from Africa.
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Glycaemic load, Glycemic Load.
References
[1] https://en.wikipedia.org/wiki/Glycemic_load