As a follow-up to the recent question about Guyenet's views, I am curious about Namby Pamby's insight into the difference in the BG spiking duration of safe starches as opposed to gluten grains and sugar.
Does anyone have a chart from their own records or from a scientific study comparing the length of time BG is raised for different sources of carbohydrate? For example, is rice a safe starch by this definition? Does pairing the carbohydrate with fat or protein effect them all in the same way? It would be interesting to have another quantitative measure besides toxin load for what constitutes a safe starch.
Further, it sounded from Namby Pamby's comments that in his/her experience the BG levels that the safe starches induce are more rapidly and profoundly reduced. Does this imply their ingestion is more likely to be followed by hypoglycemic periods? This would seem to be a disadvantage.