Glycemic Index

Glycemic Index

Glycemic Index Questions

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by 5381 · about 2 hours ago

Thats basically it. We all know, add fat, lower the glycemic index of any carb. Thats why for some crazy reason, ice cream sugars are absorbed slower than starch in white bread (ie lower gi). How/why does this happen?

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MarkES 0 · October 22, 2012 at 1:24 PM

Here's one explanation ... How to Minimize Hyperglycemic Toxicity Fat Reduces GI J Stanton has noted that adding a little fat to a starch is very effective in lowering its GI. In a post titled ???Fat and Glycemic Index: The Myth of... (more)

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by 952 · about 2 hours ago

Aside from discussions on why you would want to do it.Obviously, you will need to tap into "gray area", but the question is what gray area foods.I am currently thinking oats (real ones) and red lentils. Both are convenient (quick to cook), low GI... (more)

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Matt_11 0 · August 06, 2014 at 9:56 PM

Insulin is not the enemy.

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by 215 · about 2 hours ago

Here's the link to the page http://www.health.harvard.edu/newsweek/Glycemic_index_and_glycemic_load_for_100_foods.htm I thought that fat slowed digestion so that the glucose from the lactose enters your bloodstream slower? (more)

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Mscott 0 · August 02, 2013 at 12:02 AM

The resource they're drawing their information from is multiple studies using different subjects and thus different glycemic responses are to be expected. It's good for rough estimates of the glycemic index of foods, but not for close comparisons.... (more)

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by 319 · about 2 hours ago

would it make a difference in achieving a state of ketosis if one was to consume high vs low gylcemic index carbs. for example: carb loading on oatmeal vs white bread in other words: how would the G.I. affect the rate of returning to ketosis... (more)

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August 0 · May 11, 2013 at 8:33 PM

Episode 160 of Robb Wolf's podcast- he interviews Kiefer about carb backloading, and the answer seems to be that high glycemic foods would get the glycogen replenishment over and done with quickly so that you can get back to your regularly... (more)

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by 14877 · about 3 hours ago

Conventional fitness wisdom says to choose sweet potatoes over white potatoes (based mostly if not entirely on the differing glycemic indices). Yet, my experience says otherwise, as I notice I run slightly leaner when choosing potatoes instead of... (more)

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Scratch 0 · February 02, 2013 at 10:43 PM

The lower-gi sweet potato results in a lower, but longer-lasting, insulin spike. This means a longer window for insulin to inhibit lipolysis. White potatoes produce a higher insulin spike, but it drops much more quickly, and when insulin levels... (more)

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by 60 · about 3 hours ago

Kamucha mushroom needs sugar to ferment. Sometimes the store naught brand tastes too sweet. It says 0 grams of sugar and does not list sugar on the list of ingredients. I plan to make my own. I suppose raw sugar will be my best bet if I MUST use... (more)

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Laura_5 0 · July 28, 2012 at 10:07 PM

The SCOBY (mushroom) consumes most of the sugar. But if you allow it to ferment the sugar completely the brew will be like vinegar. So there is sugar in kombucha tea. how much depends on your preference. Use organic sugar (not raw) that is labeled... (more)

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by 941 · about 3 hours ago

Fruit juice has is higher than whole fruit on the index. Why? Is it because your body does not have to extract the sugars from the fiber? Or could it be because the fiber feeds your gut flora? Or maybe there is another reason that I missed.

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miked_2 0 · April 16, 2012 at 4:39 PM

First you need to know what the glycemic index is. There are a couple of parts to it. I'll skip to the punchline now if you don't want to read everything below: I think it's a meaningless value unless you're a T1 diabetic and need to know how... (more)

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by 75 · about 3 hours ago

I recently found out that acorn squash has a score of 75 on the glycemic index scale. I don't want to jack my insulin up and was under the impression that you can temper your insulin response if you add fat? Or did I completely misunderstand... (more)

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thhq 0 · November 13, 2011 at 9:07 PM

That sounds like pretty good soup, to which I'd be adding some freshly ground pepper. Combining 0 GI fat or protein with a high glycemic food depresses the GI of the mix more or less in proportion to the calorie content of the individual... (more)

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by 6082 · October 21, 2014 at 3:03 AM

I heard before that with some fruits the glycemic index increases as they ripen, is this true?

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David_2 0 · February 16, 2010 at 4:30 PM

Would seem to make sense (warning: I'm not a biochemist; don't even play one on TV). But my understanding is that generally the process of "ripening" involves the conversion of starch and other carbohydrates to sugars. Total carb count... (more)

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by 0 · October 20, 2014 at 4:08 AM

I just googled GI tables and compared a handful only to notice some pretty wild variations in the numbers for a given food. Anyone know a good source for a GI table that is the most accurate/detailed/trustworthy? Many thanks.

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RonBurgundy 0 · March 15, 2014 at 7:04 PM

I should add that I'm only trying to compare vegetables and starches really.

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