{"product_id":"9781845937225","title":"The Glycaemic Index: A Physiological Classification of Dietary Carbohydrate","description":"The glycaemic index (GI) is a measure of the ability of a food to raise blood sugar. Written by one of the co-inventors of the term, this is a clear and balanced review of current knowledge on this controversial concept. The book explores all the key issues of the definition of the GI, how to measure the GI of a food, how to apply GI information to meals and diets, the reasons why foods have different GI values and the impact of altering a diet GI on health and disease. The book highlights the benefits and the problems surrounding the GI concept, while encouraging readers to think critically about the issues involved.","brand":"CABI","offers":[{"title":"Default Title","offer_id":47032663015664,"sku":"9781845937225","price":77.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781845937225_p0.jpg?v=1769894509","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781845937225","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}