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  2. Glycemic load - Wikipedia

    en.wikipedia.org/wiki/Glycemic_load

    Glycemic load of a 100 g serving of food can be calculated as its carbohydrate content measured in grams (g), multiplied by the food's GI, and divided by 100. For example, watermelon has a GI of 72. A 100 g serving of watermelon has 5 g of available carbohydrates (it contains a lot of water), making the calculation (5 × 72)/100=3.6, so the GL ...

  3. Lunch meat - Wikipedia

    en.wikipedia.org/wiki/Lunch_meat

    Deli lunch meat is occasionally infected by Listeria. In 2011, the US Centers for Disease Control and Prevention (US CDC) advises that those over age 50 reheat lunch meats to "steaming hot" 165 °F (74 °C) and use them within four days. [6] In 2021, the US CDC reported another wave of Listeria outbreak. The final investigation notice from 2023 ...

  4. 25 Unhealthiest Deli Meats—Ranked by Sodium - AOL

    www.aol.com/25-unhealthiest-deli-meats-ranked...

    Most deli meats' standard serving size is 2 ounces, ... You'll get 520 milligrams, or 22% of your daily value, in a 2-ounce serving. A high-sodium diet can cause water retention, which can lead to ...

  5. What's the healthiest deli meat? Avoid these 3 things to ...

    www.aol.com/news/deli-meat-bad-3-ways-170000188.html

    Can deli meat ever be healthy? ... The American Heart Association advises that a standard diet of 2,000 calories per day should contain no more than 13 grams of saturated fat. A 3.5-ounce serving ...

  6. 40 Foods Diabetics Should Probably Stay Away From - AOL

    www.aol.com/40-foods-diabetics-probably-stay...

    3. Low-Fat Milk. In a world full of low-fat, full-fat, and plant-based milks, it can be hard to know what to drink - especially for diabetics. And while there was once a time when it was ...

  7. Glossary of diabetes - Wikipedia

    en.wikipedia.org/wiki/Glossary_of_diabetes

    A grouping of foods by type to provide a rough way to help people on special diets keep to the diet. Each group lists food in serving sizes. A person can exchange, trade, or substitute a food serving in one group for another food serving in the same group as they have approximately equivalent amounts of a particular nutrient.

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