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9 Factors that Determine the Glycaemic Response to Carbohydrates – #8

Diabetics have a more exaggerated response to a particular form of carbohydrate than nondiabetics though the general response is similar. | Badan pesakit kencing manis adalah lebih sensitif kepada sesetengah jenis karbohidrat berbanding dengan orang kebiasaan, walaupun kadar tindak balas tindakbalas terhadapnya adalah serupa. | 糖尿病患者对特定类形的碳水化合物的反应比非糖尿病患者来得更为强烈,尽管总体反应相似。

9 Factors that Determine the Glycaemic Response to Carbohydrates – #6

Food that contain lectins, phytates, tannins, and starch/protein and starch/ lipid have combinations that survive processing and cooking and affect absorption rates. | Makanan yang mengandungi lektin, phytat, tanin, dan kanji/protein dan kanji/ lipid mempunyai kombinasi yang tidak terjejas oleh pemprosesan dan pemasakan, seterusnya menjejaskan kadar penyerapan nutrien makanan. |...

9 Factors that Determine the Glycaemic Response to Carbohydrates – #5

Amylose is digested and absorbed slower compared to the amylopectin component of starch. Amylose molecules tend to form tight, compact units making it harder to digest, compared to amylopectin that have a branched structure. | Amilosa dicerna dan diserap dengan lebih perlahan berbanding komponen amilopektin kanji. Molekul amilosa lebih cenderung...

Black Bean Peanut Porridge

Porridge has lower calorie, and thus, it is always a light meal suitable for weight control and less burden to stomach. With Primera red rice, carrot, black bean and peanut, it makes a complete, healthy meal for everyone. | Bubur mempunyai kalori yang lebih rendah, dan oleh itu, ia adalah...

9 Factors that Determine the Glycaemic Response to Carbohydrates – #2

Foods such as baked potato contains starch molecules which are fully gelatinized, make it easier for digestive enzymes to attack leading to a higher glycaemic response. | Makanan seperti kentang panggang mengandungi molekul kanji yang sepenuhnya dalam bentuk gelatin, menjadikannya lebih mudah dicernakan oleh enzim pencernaan dan ini akan membawa...

9 Factors that Determine the Glycaemic Response to Carbohydrates – #1

The physical form of food affects the rate of absorption leading to the subsequent rise in glucose. The reason is a significant increase in glucose response and insulin secretion. | Bentuk fizikal makanan mempengaruhi kadar penyerapan makanan yang membawa kepada pertambahan kandungan glukosa. Sebabnya adalah peningkatan yang signifikan dalam tindak...