tag:blogger.com,1999:blog-13473599.post112818512902252981..comments2024-03-26T05:07:24.149+11:00Comments on .: Feedback—Your FAQs AnsweredGI Grouphttp://www.blogger.com/profile/07609354784645028388noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-13473599.post-1130419428014630142005-10-27T23:23:00.000+10:002005-10-27T23:23:00.000+10:00Sorry but we have no such list available for downl...Sorry but we have no such list available for download or emailing purposes. Instead, we invite you to search out the foods you are interested in finding on our GI Database (see the menu link). There you will find a brief explanation on how best to conduct the search. Another option is to purchse our pocketbook: The New Glucose Revolution: GI Values.GI Grouphttps://www.blogger.com/profile/07609354784645028388noreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1130072566235724682005-10-23T23:02:00.000+10:002005-10-23T23:02:00.000+10:00Where can I find a database of food values (kcal, ...Where can I find a database of food values (kcal, carbs, etc., GI) for common foods? One where you can export at least comma-separated values, though one that can be manipulated by Access or other commercial DB program would be best. Not necessarily free, but not vast sums, either, as it's for personal use.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1129206465389717792005-10-13T22:27:00.000+10:002005-10-13T22:27:00.000+10:00Chia seeds are high in protein and fat and relativ...Chia seeds are high in protein and fat and relatively low in carbohydrate. The GI is negligible.GI Grouphttps://www.blogger.com/profile/07609354784645028388noreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1129164446118961692005-10-13T10:47:00.000+10:002005-10-13T10:47:00.000+10:00Hello...Do you have a GI/GL count on chia seeds ye...Hello...Do you have a GI/GL count on chia seeds yet?...Thank you....LeftyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1128934117145908962005-10-10T18:48:00.000+10:002005-10-10T18:48:00.000+10:00Flour for baking will feature in Feedback in Novem...Flour for baking will feature in Feedback in November GI NewsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1128919500509803742005-10-10T14:45:00.000+10:002005-10-10T14:45:00.000+10:00the are 'stone ground' wholemeal flours (ie. lowan...the are 'stone ground' wholemeal flours (ie. lowans) that aren't refined as is the 'wholemeal flour' used in commercial brown bread. I find they have great texture and can be used in almost anything.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1128919417378018762005-10-10T14:43:00.000+10:002005-10-10T14:43:00.000+10:00There are several 'stone ground' wholmeal flours (...There are several 'stone ground' wholmeal flours (Ie. Lowans) that aren't refined as is the 'wholemeal flour' used in brown bread. I find they have a good cooking texture and can be used in almost anything...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1128915877980641692005-10-10T13:44:00.000+10:002005-10-10T13:44:00.000+10:00How do I best send you a question to go in the FAQ...How do I best send you a question to go in the FAQs?<BR/><BR/>I'm a very keen cook, and I have lots of questions about the GI diet book - mostly around portion sizes & cooking questions.<BR/><BR/>Here's one burning question for me: what about flour? If I make my own bread (or dumplings, pancakes, muffins etc) how many serves of carbs do I get per cup of flour? And which flours, if any, are low GI? There's some implication in the book that chickpea flour (baisen) is low GI. How about soy flour? Wholemeal flour probably isn't any better than white, judging by the results on commercial breads...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1128660999664380852005-10-07T14:56:00.000+10:002005-10-07T14:56:00.000+10:00The 'minimum amount of salt and salty foods' provi...The 'minimum amount of salt and salty foods' proviso is an optimum characteristic of diets for people with diabetes and relates to the second question in this Feedback section.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1128626322038668492005-10-07T05:18:00.000+10:002005-10-07T05:18:00.000+10:00Why did you stick in the low salt proviso at the v...Why did you stick in the low salt proviso at the very end of the high-fiber essay? On gneral principles alone? Aren't many people not subject to salt's deleterious effects, i.e., high blood pressure, etc.?Tholzelhttps://www.blogger.com/profile/08344550305933286610noreply@blogger.com