The Influence of the Subject’s Training State on the Glycemic Index.
For readers who aren’t familiar with the concept, the glycemic index (GI) is a measure of how a given food affects blood glucose levels. It was introduced over 25 years ago as a more accurate measure of foods (as opposed to earlier schemes that simply used simple versus complex carbs) for diabetics and has been researched extensively since that time.
Carbohydrate and Fat Controversies: Part 2
As noted, the usual argument goes that high-fat diets cause high-cholesterol, heart disease, cancer, obesity and the rest, as evidenced by the high incidence of those disease in modern diets (which are typically high in fat). But that’s a questionable conclusion to draw.
Carbohydrate and Fat Controversies: Part 1
In this article, I want to look at carbohydrate and fat intake in terms of the various arguments and debates that tend to surround them.
The main controversy here revolves around what amounts of carbohydrates and/or fat are ideal, healthy, recommended, etc. and that’s what I’ll focus on. I’m not going to deal with body composition explicitly in this article, I’ll save that for another day.
