glycemic index

[caniplaywith_madness]

man things have changed sinse i was last in school. graduated in 91. back then complex carbs digested slower and simple sugar faster. now from what ive been reading some of these (facts??) seem to be unbelievable. glycemic index indicates how quickly a carb raises blood sugar. so one would think what could raise blood sugar faster than friken suger. well there are plenty of foods that i used to think of as being complex carbs and having a much lower GI. such as potatos. man was i wrong. how can some food raise blood sugar faster than suger. anyways i am trying to learn all i can because i badly need a diet i can live with and if theres something i hate more than anything its believing something that isnt true. so GI is rated with numbers the higher the number the faster that food raises blood sugar and the lower the slower. im probably only teaching myself this and everybody already knows this. oh well. anyways i have a few links to sites that ive found that have specific foods and their GI. some of these will amaze you. such as chocolate and potatoes. also ive noticed that a lot of fruit has a pretty low GI. also some of these links just explain some things without giving a lot of GI numbers. i with food at the grocery store had to list this info. anyways here they are...
http://www.weightlossforgood.co.uk/glycemic_index.htm
http://www.mendosa.com/gilists.htm
http://www.mendosa.com/common_foods.htm
http://www.dietitian.com/carbos.html
http://www.joslin.harvard.edu/education/library/wiber.shtml
http://www.diabetes.ca/Section_About/glycemic.asp

[caniplaywith_madness]

oh and i have a question. if a food is blended such as i do with my juicer, does this sort of predigest the food causing you to digest it quicker causing the gi. to be much higher?

[wedgylx]

oh and i have a question. if a food is blended such as i do with my juicer, does this sort of predigest the food causing you to digest it quicker causing the gi. to be much higher?

Yes it does raise GI slightly

[dinoiii]

...And since the glycemic index, there was the glycemic load, etc... Each year, we move light years ahead of the game toward the new. I try and keep up - granted there are some old tactics that may work, but the new ones are exciting and may make the journey all that faster.



Oh yeah - and I tried to tell you in the "cookin' veggies" thread that certain veggies were potential detriment to some people. It was preached in the 80's that rice cakes were an ideal food, right? How far was that from the truth???

[dinoiii]

If this G.I. talk interests you - there are a series of books written by New Jersey and Australian researchers, who are really some of the leading authorities on the concept, called the The Glucose Revolution, which dispells all the myths and misconceptions of it as it was translated - distorted and bastardized by popular writers and diet gurus. The Harvard sites are quality as well.

[caniplaywith_madness]

yes im interested in this subject. like i said before i hate not knowing the truth. ill look into those books. just looking at amazon now they have a few different editions. ill get the newest :wink: thanks.

[italionstallionl]

i just cant believe that there is an 18 point difference between the way pasta is cut-32 for fettucine and 50 for linguine
does this make sense to anyone

[dinoiii]

I'm not going to claim to understand all the silly differences in shapes of pasta, but I could see how pasta having a different shape could be quantified differently based on how much area a serving size occupies based on those shapes.

The listings I have just looked at shows a difference in 1 cup, 6 oz. of both the pastas you suggested differing by 23 points if it is thin linguine or 14 if it is thick linguine. These are averages - then averaging the two yields the value you listed (i.e. - 18 ).

Hope this area occupancy discussion helps.

[caniplaywith_madness]

also i read that there is no set reference gi that every researcher goes by. one might list white bread as the reference and call it 100 so some foods less some foods more than 100. another researcher might make glucose the reference food that they go by. kind of makes things confusing. i saw what you were talking about on those pastas italian and i dont know either. fettucine and linguines only difference is in the shape i guess? maybe it has something to do with cooking i just found out that if you cook pasta too much it raises the gi. something ive always done. not anymore. also you know maybe the web site is not accurate but im sure the two new books i just ordered are. the books are by the authors dinoii mentioned. of of the books has a long list of foods with their gi. when i get the books ill scan and list all the foods in the book and their gi.