Roger VaughanRoger Vaughan, MS, is a doctoral student in the exercise science program at the University of New Mexico, Albuquerque (UNM). His research interests include chemical and behavioral stimulators of mitochondrial biosynthesis, and exercise in sports performance and disease prevention. He loves his new wife, their dogs and recreational bodybuilding.
What Is the Glycemic Index?
The glycemic index is a numerical ranking system used to measure the rate of digestion and absorption of foods and their resultant effect on blood glucose. A food that ranks high on the GI produces a large, momentary spike in glucose after the food is consumed. By contrast, a food with a low GI causes a slower, sustained rise in blood glucose.
Exercise professionals devote fervent attention to learning the intricate mechanisms of muscle actions and understanding how the contractile proteins (such as myosin and actin) create force to do an array of exercises. But the source of that force—the biochemistry of energy—often remains a mystery. This column will discuss recent explanations that help demystify the processes happening at the molecular level, where cells channel energy from food into the work accomplished by exercise.Read More