Developed by Dr.David Jenkins, a professor of nutrition at the University of Toronto, the G.I. measures the speed at which foods are broken down by the body to form glucose, the body’s source of energy. High G.I. foods break down quickly and leave you looking for the next food fix. Low G.I. foods break down more slowly and leave you feeling fuller, longer.
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1 year 27 weeks ago – Made popular 1 year 27 weeks ago
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1 year 27 weeks ago – Made popular 1 year 27 weeks ago
Category: Diet & Weight Loss Tags:
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