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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Study: Diet and alcohol alter epigenetics of breast cancer, could predict severity of disease Researchers from Brown University and the University of California have shown that the epigenetic profiles of breast tumors are related to patient diet and alcohol use as well as tumor size. PROVIDENCE, R.I. [Brown University] — Researchers from Brown University and […]

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