9 Factors that Determine the Glycaemic Response to Carbohydrates – #3

Certain food contains starches that have a much slower and lower glycaemic response before they are cooked. The reason is because their raw form is not that readily digested. | Sesetengah makanan mengandungi kanji yang mempunyai kadar tindak balas glisemik yang lebih perlahan dan rendah sebelum dimasak. Sebabnya adalah kerana...