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12.Literatura doporučená Prof. MUDr. Mendosou:
The British edition is The G.I. Factor: the Glycaemic Index Solution by
Jennie Brand Miller and Tony Leeds. Published by Hodder & Stoughton, Hodder
Headline Plc in February, it is a 224-page paperback book, ISBN: 0340 69622
2
The second Australian edition of the The G.I. Factor: the Glycaemic Index
Solution, by Jennie Brand Miller and others, was published by Hodder in
July. It is a 252-page paperback book, ISBN: 0 7336 0845 0.
The G.I. Factor: The Glycaemic Index Solution was published in Australia
and New Zealand in April 1996 by Hodder Headline Australia Pty Ltd. I reviewed
this book for the magazine Diabetes Interview, and an unedited and updated
version of that review is available at http://www.mendosa.com/gifactor.htm.
Full details about the sources for this book can be found in a separate
Web page, Sources of The G.I. Factor and the Pocket Guides.
The Glucose Revolution: The Authoritative Guide to the Glycemic Index,
this 304-page
Marlowe & Company in New York. The North American co-author with Jennie
Brand-Miller and her team at the University of Sydney is Thomas M.S.
Wolever, M.D., Ph.D., of the University of Toronto, the world's other leading
active glycemic index researcher.
"Forget Sugar Busters. Forget The Zone," writes Jean Carper, best-selling
author of Miracle Cures, Stop Aging Now!, and Food: Your Miracle Medicine.
"If you want the real scoop on how carbohydrates and sugar affect your
body, read this book by the world's leading researchers on the subject.
It's the authoritative, last word on choosing foods to control your blood
sugar."
Thomas Wolever, D.M., Ph.D., professor in the University of Toronto's faculty
of medicine, has a company called Glycaemic Index Testing Inc., which is
not associated with the university and does commercial testing of the blood
glucose responses of foods. It has been in business for four years and has
had clients from the U.S., Canada, Japan, UK, Belgium, and Australia. The
results of the tests belong to the client, so they cannot be published without
the client's permission. "We have a website http://www.gitesting.com," Dr.
Wolever tells me. "While it is not yet well developed, people can contact
us through it. They can also contact me directly at thomas.wolever@utoronto.ca."
Vlastní kulinářská úprava, např. doba vaření
stravy rozhoduje o glykemickém indexu. Vaříme-li luštěniny
jen krátce, tak se jedná o zdravou výživu. Když
ale vaříme čočku déle než 5 minut, tak ze zdravé potraviny
se stává strava, která podstatně zvyšuje riziko vzniku
civilizačních nemocí. Málokdo si uvědomuje, že úprava
stravy může ovlivnit prodloužení zdraví, nebo vznik
nemocí!
Opomíjí se i individualita organizmu. Víme, že někdo
má rád „vdolky, jiný zase…Jedná se nejen o to
co jíme, ale o individuální vzorec vstřebávání,
zabezepečení transportních funkcí a především
průniku živin do buňky!!! Známá je studie z roku 1992
Hermansen et al., který popsal:
Změny hodoty GI při požití různě upravených banánů
( under-ripe bananas- 43 a over-ripe bananas was 74. In under-ripe
bananas the starch constitutes 80-90 percent of the carbohydrate content,
which as the banana ripens changes to free sugars). Jedná se o rozpracování
studií z roku 1988 Heatona.
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