Displaying 1 - 10 of 67 results for "glycemic index", "cereal science", "American Association of Cereal Chemists International", "AACC", glycemic (0.054 seconds)
Glycemic Index: Use with caution
Glycemic Index either will be the next big fad or will fizzle under its own conflicting character. More research is needed before processors should jump in (but that...
Well Noted: Marketing Matters
The phrase “glycemic index” — GI — is being tossed about a lot in wellness foods circle lately. We heard a lot about the glycemic index within the patois of the...
Nutrition Beyond the Trends: G.I. Blues
This month, Dr. Mark Anthony warns us of a new twist on the old low-carb nutrition fad. Handy as it is for diabetics, the Glycemic Index isn’t the “be-all ...
Diabetes Under Control
Diabetes control is more than just watching sugar intake. Today’s processors put new advances in diabetes science to practical and innovative use.
Well Noted: Talkin' 'Bout a Resolution
What resolutions have you made for processing in 2006? Editor David Feder has a few suggestions.
HFCS (Highly fattening or crappy science?)
Empty calories, yes, but demon, no; the truth and friction behind high-fructose corn syrup.
Nutrition Beyond the Trends: Sweet Like Cactus
A cactus for the centuries makes more than tequila – it makes a great natural sweetener with inulin.
Nutrition Beyond the Trends: The Devil and High-Fructose Syrup
High-fructose corn syrup is being demonized as the root of all obesity. Some processors are fleeing to other sweeteners in response, but the lines between sense and...
Nutrition Beyond the Trends: Potato Power Play
Questionable conclusions and reckless reporting have painted potatoes as dietary 'bad guys.' Dr. Anthony begs to differ.
Healthful flour alternatives
Modern manufacturing practices are practically built around flour, making it a difficult ingredient to substitute for in the production of low-carb foods.
