Weighing In on the ‘Good Carb, Bad Carb’ Debate
9:21 minutes
The glycemic index differentiates “good carbs” from “bad carbs” based on how a particular food elevates a person’s blood glucose level. A study out this week in the Journal of the Medical Association examined how glycemic index affected various health outcomes. Study co-author Frank Sacks describes what effects “low glycemic foods” may have on cardiovascular health.
Segment Guests
Frank Sacks
Frank Sacks is professor of cardiovascular disease prevention at the Department of Nutrition at the Harvard School of Public Health in Boston, Massachusetts.
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About Alexa Lim
@AlexaLim22Alexa Lim was a senior producer for Science Friday. Her favorite stories involve space, sound, and strange animal discoveries.