1.0STOCKMEIER Francehttps://www.stockmeier.fr/en/Julien Anfrayhttps://www.stockmeier.fr/en/author/admin_stockmeier/Glycaemic Index - STOCKMEIER Francerich600338<blockquote class="wp-embedded-content" data-secret="9l27Qa30TL"><a href="https://www.stockmeier.fr/en/glycaemic-index/">Glycaemic Index</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.stockmeier.fr/en/glycaemic-index/embed/#?secret=9l27Qa30TL" width="600" height="338" title="“Glycaemic Index” — STOCKMEIER France" data-secret="9l27Qa30TL" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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https://www.stockmeier.fr/wp-content/uploads/2022/11/Ingredients-Alimentaires-Lindice-glycemique.png889500Food Ingredients Glycaemic Index The glycaemic index (GI) provides information on the potential of a food to raise blood sugar. Starch, our main source of carbohydrates, is composed of amylose and amylopectin chains, to which proteins (cereals), lipids or micronutrients (trace elements, vitamins) can attach themselves. This portion of amylose determines food characteristics and nutritional […]