September 2013 Issue
Scientific Consensus on Glycemic Index
Glycemic index (GI) and carbohydrate quality plays an important role in disease prevention, according to a scientific consensus statement released in June 2013 at the International Scientific Consensus Summit on Glycemic Index in Stresa, Italy. A committee of nutrition scientists confirmed that strong evidence indicates after eating high GI foodssuch as heavily refined carbohydrates, including processed baked goods and sodablood sugar levels rise more so than after eating low GI foods, such as whole, minimally processed grains.
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