Is it really the color of the food that counts? Does something that is "white" automatically mean high-starch?
I personally don't believe so... some brown whole grains are higher on the GI than their paler counterparts, and some white potatoes and sweet potatoes have the same amount of carbs.
But, I'm not a scientist and my googling has brought this question up...
What do you guys think?
It is basically just the anti-refined-food mentality. White rice, sugar, and flour are all low in nutrients, and because of their refined nature are more rapidly digested and raise blood sugar faster, which can be a problem in the case of insulin resistance. Potatoes get lumped in here even though they are more nutritious, possibly because of their glycemic index.
You're absolutely right that it has nothing to do with color.
i think the "white food" analogy is useful for people trying to improve a poor SAD diet. once the diet is cleaned up it is easier to adopt more healthful habits. small steps in the right (general) direction is never a bad thing.
It's important not to confuse white foods with refined foods. Of course that's a good rule if you're talking to a 10 year old, but some white foods are good.
Anthoxanthins are a composite of flavones, flavanols, and flavanones, and are what gives cauliflower, turnips, potatoes, and onions their white colors.
There are HUGE differences between 'white foods', ie, white rice/table sugar(sucrose) and things made with sucrose like white bread. Everything made with sugar(sucrose) has a carb profile of 50% FRUCTOSE and 50%glucose. Sucrose, white bread/bagels/etc have more in common with High Fructose Corn Syrup than with white rice or potato.
All you ever wanted to know about fructose metabolism: http://www.youtube.com/watch?v=dBnniua6-oM
White Rice and White Potato have very little sugar(ill get to it). White rice in fact has only 1/10th of one gram of sugar per cup. Imagine that. It does however have starch. And the starch is broken down by the human body into glucose. But notice, its not broken down into fructose.
There is a huge difference and if you are thinking about adding more 'carbs' into your diet, please do yourself the favor and add in carbs that enter the body as glucose and not fructose.
Does a carb-phobia really helps? 7 Answers