If you are interestest in somgood dutch index sites then these ones are great to follow
| http://youtube.favorietje.nl |
| http://vimeo-youtube.jouwpagina.nl |
| http://vimeo-youtube.uwstart.nl/ |
vrijdag 26 januari 2018
the best artshop in the Netherlands must be artshop de salon in Amsterdam wolvenstraat 13 in the nine strees district in the center of the capital of the netherlands
If you are interestest in somgood dutch index sites then these ones are great to follow
If you are interestest in somgood dutch index sites then these ones are great to follow
zaterdag 6 december 2014
Samsung Galaxy S5
The Samsung Galaxy S5 I have the longest in use. The device is quite mixed received, and that's because it seems to offer not much surprises himself. That is not so very strange: Samsung is the huge success continued in 2010 began with the Galaxy S. We are now four years later and who follows the line until the current S5 looks at first sight perhaps no major differences with the predecessors.
But it is not justified. The back is still "plastic", and that choice is often criticized. Personally I see only this advantages to the version that is used in the S5. Firstly, it is no longer a "magnetic fingerprint" (although it was not too bad also in the S II). Furthermore, this choice implies the weight of the device is remarkably low (145 grams), and if you chance to see the back accidentally damaging this is easy to replace.
In fact, you can also choose a different color, or one of Samsung's S View covers. And not only that: also the microSD is "hot swappable" (you do not need to set the unit to replace it), and most importantly: you can replace the battery yourself.
Even greater advantage is that Samsung has finally given the chance to design tailgate so that to some extent (or rather, depth) is waterproof. Samsung ensures that the Galaxy smartphone review samsung-galaxy can stand for half an hour at one meter depth. Nobody really needs, unless you want to shoot even in your tank. It can, but it is certainly not recommended (and if it is a saltwater aquarium, do not forget your phone very thorough rinsing).
Most important is that you no longer have to make if a glass is over, you go through a downpour is attacked or again see a chance to slide your phone in the toilet.
More info samsung galaxy
GI-index information
glycemic Index
The glycemic index (GI) is a measure to indicate how quickly carbohydrates are digested in the gut and are recognized as glucose in the blood.
Products with a high GI include baked potatoes, bread, cereal and popcorn. Pasta, legumes and vegetables covered by products with low GI. The GI of a product may vary. Thus, the GI of a product by changing the way it is cooked.
There is little or no evidence that a diet with a low GI reduces the risk of chronic diseases.
content
definition
health effects
definition
The glycemic index (GI) provides an estimate of the rate at which blood sugar rises if someone has eaten carbohydrates. Carbohydrates that are rapidly degraded during digestion and release their glucose rapidly into the bloodstream have a high glycemic index, while carbohydrates that break down slowly and their glucose gradually into the blood issue have a low glycemic index.
If two products which are eaten just as many carbohydrates, can in one product faster more glucose in the blood than the other. The so-called glycemic response is different. That is why it is also called on "fast" and "slow" carbohydrates.
Determine glycemic index
The GI of a product is determined as follows: The increase in the blood sugar levels after eating 50 grams of carbohydrates of a product (A) is compared with the rise in blood glucose after eating white bread or glucose (B), by the same person. The increase in the blood glucose is monitored for 2 hours. Then, the measurements of A and B are compared with each other. The ratio between these two measurements determines the GI value ((A / B) * 100). The GI of glucose is 100.
When food with a high GI is GI around 70 or higher. A low GI is a GI less than 55.
Of each product the GI can be determined, but the amount of the value depends on many factors, including:
the preparation method: the GI of boiled potatoes is 78, but that of French fries and fried potatoes about 85.
how long a product is cooked.
at what temperature it is cooked.
by far the fruit has ripened.
the speed at which a person's stomach becomes empty.
the speed of the intestinal function.
In addition, people eat combinations of foods and these include not only carbohydrates, but also fat for example. This also has an impact on the GI. The GI of a meal can thus turn out differently than isolated products. In order to estimate a weighted average of the GI of all products from which the meal is.
glycemic load
Since the GI based on average values when exposed to 50 grams of a given food, it is difficult to practically apply this measure. Therefore, it can also be made of the glycemic load (GL), in English 'glycemic load'.
When glycemic load takes into account both the amount of carbohydrates in a product like how much someone eats a product. The GL can be calculated as follows: GL = (amount of carbohydrate in a serving * GI) / 100. A high glycemic load is greater than or equal to 20; a low GL is less than or equal to 10.
The GL can be estimated for a meal or complete food by multiplying the average GI of all parts of the meal with the total amount of carbohydrates in the meal / food.
Websites with information about the GI index
http://glycemischeindex.expertpagina.nl/
http://gi-index.pagina-start.com
http://gi-index.startpaginas.net
http://gi-index.startsuper.nl
http://gi-index.startmenus.nl
ziekenhuisdieet
The glycemic index (GI) is a measure to indicate how quickly carbohydrates are digested in the gut and are recognized as glucose in the blood.
Products with a high GI include baked potatoes, bread, cereal and popcorn. Pasta, legumes and vegetables covered by products with low GI. The GI of a product may vary. Thus, the GI of a product by changing the way it is cooked.
There is little or no evidence that a diet with a low GI reduces the risk of chronic diseases.
content
definition
health effects
definition
The glycemic index (GI) provides an estimate of the rate at which blood sugar rises if someone has eaten carbohydrates. Carbohydrates that are rapidly degraded during digestion and release their glucose rapidly into the bloodstream have a high glycemic index, while carbohydrates that break down slowly and their glucose gradually into the blood issue have a low glycemic index.
If two products which are eaten just as many carbohydrates, can in one product faster more glucose in the blood than the other. The so-called glycemic response is different. That is why it is also called on "fast" and "slow" carbohydrates.
Determine glycemic index
The GI of a product is determined as follows: The increase in the blood sugar levels after eating 50 grams of carbohydrates of a product (A) is compared with the rise in blood glucose after eating white bread or glucose (B), by the same person. The increase in the blood glucose is monitored for 2 hours. Then, the measurements of A and B are compared with each other. The ratio between these two measurements determines the GI value ((A / B) * 100). The GI of glucose is 100.
When food with a high GI is GI around 70 or higher. A low GI is a GI less than 55.
Of each product the GI can be determined, but the amount of the value depends on many factors, including:
the preparation method: the GI of boiled potatoes is 78, but that of French fries and fried potatoes about 85.
how long a product is cooked.
at what temperature it is cooked.
by far the fruit has ripened.
the speed at which a person's stomach becomes empty.
the speed of the intestinal function.
In addition, people eat combinations of foods and these include not only carbohydrates, but also fat for example. This also has an impact on the GI. The GI of a meal can thus turn out differently than isolated products. In order to estimate a weighted average of the GI of all products from which the meal is.
glycemic load
Since the GI based on average values when exposed to 50 grams of a given food, it is difficult to practically apply this measure. Therefore, it can also be made of the glycemic load (GL), in English 'glycemic load'.
When glycemic load takes into account both the amount of carbohydrates in a product like how much someone eats a product. The GL can be calculated as follows: GL = (amount of carbohydrate in a serving * GI) / 100. A high glycemic load is greater than or equal to 20; a low GL is less than or equal to 10.
The GL can be estimated for a meal or complete food by multiplying the average GI of all parts of the meal with the total amount of carbohydrates in the meal / food.
Websites with information about the GI index
http://glycemischeindex.expertpagina.nl/
http://gi-index.pagina-start.com
http://gi-index.startpaginas.net
http://gi-index.startsuper.nl
http://gi-index.startmenus.nl
ziekenhuisdieet
vrijdag 28 november 2014
afval websites
woensdag 26 november 2014
Abonneren op:
Reacties (Atom)