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Come along and hear one of the world's finest theatre organists as he celebrates over 40 years as resident organist at the Tower Ballroom Blackpool. These currencies and others tied to sterling constituted the sterling area. Crooners follows the story of three very British gentlemen who exhume the characteristics of a crooner; suave, self-assured, stylish, as they defend the role of a crooner in our modern world. It covers new articles and columns that I have written and important developments in diabetes generally that you may have missed. The pound sterling was equal to 4.

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A list of carbohydrates with their glycemic values is shown below. The glycemic load GL is a relatively new way to assess the impact of carbohydrate consumption that takes the glycemic index into account, but gives a fuller picture than does glycemic index alone. A GI value tells you only how rapidly a particular carbohydrate turns into sugar. It doesn't tell you how much of that carbohydrate is in a serving of a particular food.

You need to know both things to understand a food's effect on blood sugar. That is where glycemic load comes in. The carbohydrate in watermelon, for example, has a high GI. But there isn't a lot of it, so watermelon's glycemic load is relatively low. Foods that have a low GL almost always have a low GI.

Foods with an intermediate or high GL range from very low to very high GI. Both GI and GL are listed here. The GI is of foods based on the glucose index—where glucose is set to equal The other is the glycemic load, which is the glycemic index divided by multiplied by its available carbohydrate content i. The "Serve size g " column is the serving size in grams for calculating the glycemic load; for simplicity of presentation I have left out an intermediate column that shows the available carbohydrates in the stated serving sizes.

Take, watermelon as an example of calculating glycemic load. Its glycemic index is pretty high, about My previous glycemic index page, which this page supplants, was based on the table published in the American Journal of Clinical Nutrition. That in turn supplanted my original glycemic lists page, which was based on the original publication of the American Journal of Clinical Nutrition.

I know that some people would prefer the relative simplicity of a list of just the most common American foods. You can find such a list at http: If you are looking for a relatively simple description of the glycemic index, please see my article titled "The Glycemic Index" at http: You can print out this file. But before printing, be sure to check if the last column is fully visible. On my computer I needed to change the margins in Internet Explorer with file, page setup from 0.

You may need to make it even wider by changing the print setup orientation from the normal portrait to landscape. Then, please first check if you've got it by printing just one page of the table.

This table may be freely utilized for personal use, but may not be copied to any other Web site or publication. Webmasters of other Web sites are, however, welcomed to link this Web page. Before asking about the glycemic index or glycemic load, please refer to my main Glycemic Index page. Glycemic index GI and glycemic load GL values determined in subjects with normal glucose tolerance: N TM products Usana Inc.

NS, not specified; AUC, area under the curve. Serving sizes in grams unless otherwise specified. Two GI values are shown for each food - one in which glucose sugar was used as the reference food and one in which white bread was used as the reference food.

Estimated by multiplying the food's listed GI value with glucose as the reference food by the listed g carbohydrate per serving and dividing by Glycemic Index Laboratories, Inc. Toronto, Canada , unpublished observations, - International Diabetes Institute Melbourne, Australia , unpublished observations, - Portions of the test food and the reference food contained 10 g carbohydrate.

Portions of the test food and the reference food contained 25 g carbohydrate. GI calculated by using a mathematical formula based on results from an in vitro starch hydrolysis assay. White rice was used as the reference food, but glucose was also tested and had a GI of Portions of the test food and the reference food contained 75 g carbohydrate.

Portions of the test food and the reference food contained g carbohydrate. Values based on 0.