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- What is a serving?
- Nutrition resolutions
- Nutrition and pleasure
- Choosing Ready Meals
- Healthy eating in the office
- North African cuisine
- The raw food diet
- Health food lies
- Three meals a day!
- Your guide to healthy eating
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- Brain food: What to eat for exam success
- How to reduce salt in your diet
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- A guide to organic shopping
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- A healthy diet
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All about the glycaemic index (GI)
The Glycaemic index (GI) was developed in the 1980's as a measure of the effects of carbohydrates on blood sugar levels. Many diets, loosely based on the GI concept have emerged, but most of them stick removing carbohydrates, while the original GI concept deals more with the difference between low and high GI carbohydrates, concetrating on 'good' carbohydrates.
It’s 11am and like clockwork your belly is rumbling so loudly that your colleagues at the other end of the office are starting to wonder if you’re ok. Most of us experience the munchies at some point, which we try to ignore until they get so strong that we lunge for the nearest and easiest source...
Carbohydrates provide energy for the body's activities, with the glucose from carbohydrates the only source of energy for the brain.
The glycaemic index (GI) ranks foods according to how fast they release sugar into the blood, emphasizing the good of low GI foods.
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