3

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Does Caramelizing Change the Glycemic Load of Natural Sugars?

Answered on August 19, 2014
Created March 02, 2011 at 9:53 PM

In the case of caramelizing onions for a French onion soup, or grilling a pear for dessert, or other cases of the Maillard reaction in fruits and vegetables (disregarding grains because, well, Paleo=no grains); does the glycemic load of the sugar in those fruits and vegetables change? Better or worse?

For example, if I use an onion (6g Carb) chopped and caramelized in butter, the carbs don't go anywhere, but they aren't exactly sugar anymore. Is this a positive or a negative?

I understand the fat blunts the insulin response, I am just curious as to what happens after the molecular bonds break, and the flavors change. Also, I am not applying this to commercial foods, but home cooked meals or Haute Cuisine at snooty restaurants.

3c997ffae3db9464325b96979346d9e9

(1290)

on May 26, 2012
at 02:05 PM

....internally.

03281912f1cb9e4e771a8a83af302e3a

(1204)

on March 03, 2011
at 01:53 PM

It matters because to some degree everything you cook has some form of browning or caramelization. I was just curious about the sugars changing.

03281912f1cb9e4e771a8a83af302e3a

(1204)

on March 03, 2011
at 01:51 PM

So all that Paleo Bacon is bad, correct?

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on March 02, 2011
at 10:10 PM

In the grand scheme of things, I'm not sure how much this actually matters.

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5 Answers

1
Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on March 03, 2011
at 02:12 AM

If you do carmelize..... skin tags are also a sign of advanced glycation of the skin and is commonly seen in type two diabetics or in people prone to it.......or who have high levels of glycation in their bodies. So if you got skin tags........

So we now have several different ways to accumulate AGEs: eating cooked foods that contain sugars heated with protein or fats, eating uncooked foods that contain sugars, or eating oxidized fats. And these end products can occur in our body by synthesis with in as well.....

CML is one of those end products of glycation, a product of the oxidative degradation of glycated protein and a common measure of AGE levels, is actually formed through the oxidation of arachidonic acid in much higher quantities than from glycation. CML is a handy way to compare things, because it can be formed through glycation, fructation or lipid peroxidation. (masterjohn)

Glyoxal, malondialdehydelysine (MDA-lys) and carboxyethyllysine (CEL) are some others. We can actually test for them......and if you biopsy those skin tags guess what we invariably find? ALE and AGE end and by products......and a very upside down omega 6/3 Index.

Id pass on the carmelization of anything.

03281912f1cb9e4e771a8a83af302e3a

(1204)

on March 03, 2011
at 01:51 PM

So all that Paleo Bacon is bad, correct?

1
5edbf85deaf83e13b176df023abb154d

on March 02, 2011
at 10:01 PM

Trying to delete this answer..... it really didn't add anything to the discussion

1
Medium avatar

on March 02, 2011
at 09:59 PM

I'd be more concerned about the AGEs that are generated.

3c997ffae3db9464325b96979346d9e9

(1290)

on May 26, 2012
at 02:05 PM

....internally.

0
Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on March 03, 2011
at 01:51 AM

carmelizing is ok for paleo.....but bad for aging. Kind of an oxymoron really. For me personally no way. I am trying to feel and look my best in my coffin.

0
F9a0b72f38860d7601afd5a45bb53394

(3618)

on March 02, 2011
at 10:41 PM

Caramelization = AGE formation. Sugars wind up permanently locked onto proteins. I don't think at that point that you can do anything with the sugar because the bond is permanent. I don't know enough to say whether the AGEs would be incorporated into your body, though.

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