. . "Glycemic index of food"@en . "S" . "Glykemick\u00FD index potravin"@cs . . . . "RIV/00216208:11120/07:00003002!RIV12-MSM-11120___" . . . "423505" . . "1211-846X" . "glycemic index; food"@en . "2"^^ . "Glykemick\u00FD index potravin" . "11120" . "2"^^ . "Kav\u00EDnov\u00E1, Hana" . . "Glykemick\u00FD index potravin"@cs . "RIV/00216208:11120/07:00003002" . "Teorii glykemick\u00E9ho indexu poprv\u00E9 popsal profesor university Toronto dr. David Jenkins. Glykemick\u00FD index je form\u00E1ln\u011B definov\u00E1n jako vzr\u016Fstaj\u00EDc\u00ED prostor pod k\u0159ivkou krevn\u00ED gluk\u00F3zy po konzumaci 50g sacharid\u016F v testovan\u00E9m j\u00EDdle, d\u011Blen\u00FD prostorem pod k\u0159ivkou po sn\u011Bden\u00ED podobn\u00E9ho mno\u017Estv\u00ED referen\u010Dn\u00ED potraviny, v\u011Bt\u0161inou b\u00EDl\u00E9ho chleba nebo gluk\u00F3zy. Nab\u00FDv\u00E1 hodnot od 0 do 100, n\u011Bkter\u00E9 \u010D\u00EDslo 100 i p\u0159ekra\u010Duj\u00ED. GI 100 m\u00E1 referen\u010Dn\u00ED potravina, se kterou se ostatn\u00ED potraviny srovn\u00E1vaj\u00ED. \u010C\u00EDm je GI vy\u0161\u0161\u00ED, t\u00EDm rychleji se potravina vst\u0159eb\u00E1v\u00E1 a t\u00EDm rychleji nar\u016Fst\u00E1 hladina krevn\u00ED gluk\u00F3zy a inzul\u00EDnu. Potraviny s n\u00EDzk\u00FDm GI p\u0159\u00EDzniv\u011B ovliv\u0148uj\u00ED lidsk\u00E9 zdrav\u00ED v n\u011Bkolika sm\u011Brech." . . . . "4" . "Rambouskov\u00E1, Jolana" . "Theory of glycemic index was first described by Dr. Professor University of Toronto David Jenkins. The glycemic index is formally defined as the area under the curve increased blood glucose after eating 50 grams carbohydrate in test meals, divided by area under the curve after eating a similar quantity of reference food usually white bread or glucose. It takes values \u200B\u200Bfrom 0 to 100, some even exceed the number 100. GI 100 is the reference food with which to compare other foods. The higher the GI, the faster the food is absorbed faster by increasing blood glucose and insulin. Foods with low GI positively affect human health in several ways."@en . "[94833B2B217C]" . "V\u00FD\u017Eiva a potraviny" . "Glykemick\u00FD index potravin" . "3"^^ . . "Teorii glykemick\u00E9ho indexu poprv\u00E9 popsal profesor university Toronto dr. David Jenkins. Glykemick\u00FD index je form\u00E1ln\u011B definov\u00E1n jako vzr\u016Fstaj\u00EDc\u00ED prostor pod k\u0159ivkou krevn\u00ED gluk\u00F3zy po konzumaci 50g sacharid\u016F v testovan\u00E9m j\u00EDdle, d\u011Blen\u00FD prostorem pod k\u0159ivkou po sn\u011Bden\u00ED podobn\u00E9ho mno\u017Estv\u00ED referen\u010Dn\u00ED potraviny, v\u011Bt\u0161inou b\u00EDl\u00E9ho chleba nebo gluk\u00F3zy. Nab\u00FDv\u00E1 hodnot od 0 do 100, n\u011Bkter\u00E9 \u010D\u00EDslo 100 i p\u0159ekra\u010Duj\u00ED. GI 100 m\u00E1 referen\u010Dn\u00ED potravina, se kterou se ostatn\u00ED potraviny srovn\u00E1vaj\u00ED. \u010C\u00EDm je GI vy\u0161\u0161\u00ED, t\u00EDm rychleji se potravina vst\u0159eb\u00E1v\u00E1 a t\u00EDm rychleji nar\u016Fst\u00E1 hladina krevn\u00ED gluk\u00F3zy a inzul\u00EDnu. Potraviny s n\u00EDzk\u00FDm GI p\u0159\u00EDzniv\u011B ovliv\u0148uj\u00ED lidsk\u00E9 zdrav\u00ED v n\u011Bkolika sm\u011Brech."@cs . "Glycemic index of food"@en . "CZ - \u010Cesk\u00E1 republika" . . "62" .