Glycemic Index Questions
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)
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.
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)
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?
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)
can too large a paleo meal create a glycemic spike
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)
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)
I heard before that with some fruits the glycemic index increases as they ripen, is this true?
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)
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.