But it’s not just the types of carbs that matter. The more carbs you eat, the more your blood sugar rises. “The glycemic index really doesn’t take into consideration how much you eat,” explains Dr. Somdat Mahabir, who studies cancer risk at NIH.

That’s why researchers came up with the concept of glycemic load. It captures both the types of carbs in a food and the amount of carbs in a serving. Essentially, it shows how a portion of food affects your blood sugar. Many things affect the glycemic load, including food processing, how ripe a fruit is, how a food is prepared and how long it’s been stored.

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Deadly virus reveals a potential weakness A new study of the JC polyomavirus, a devastating pathogen that attacks brain cells in patients with compromised immune systems, has revealed how it binds to its targets, providing a basis for developing drugs to interrupt that process. PROVIDENCE, R.I. [Brown University] — The JC polyomavirus doesn’t strike very […]

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