tag:blogger.com,1999:blog-13473599.post114395881283360414..comments2024-03-26T05:07:24.149+11:00Comments on .: Food for ThoughtGI Grouphttp://www.blogger.com/profile/07609354784645028388noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-13473599.post-1146013175329760612006-04-26T10:59:00.000+10:002006-04-26T10:59:00.000+10:00Resistant starch is not part of the available carb...Resistant starch is not part of the available carbohydrate but it's often inadvertently included because methods of analysis are sub-optimal. In either case (included or excluded) it makes little or no difference to the GI. At most it represents 10% of the total starch present. Cooled potatoes have a lot of RS but they are still a high GI food.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1145960828398627392006-04-25T20:27:00.000+10:002006-04-25T20:27:00.000+10:00Try making a vinaigrette dressing with olive oil a...Try making a vinaigrette dressing with olive oil and freshly squeezed lemon juice. There are many traditional recipes. Some add a little garlic or mustard. It's over to you.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1145860582458386132006-04-24T16:36:00.000+10:002006-04-24T16:36:00.000+10:00oh - but i thought i heard Prof Jennie Brand-Mille...oh - but i thought i heard Prof Jennie Brand-Miller mentioning that GI only takes into account AVAILABLE carbohydrates? on the other hand, resistant starch is not completely digested, so it's not 100% available, is it? please correct me if i've got it wrong. thanks.herminhttps://www.blogger.com/profile/16228882938663082524noreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1145637917339286342006-04-22T02:45:00.000+10:002006-04-22T02:45:00.000+10:00I have been recently diagnosed with Type 2 Diabete...I have been recently diagnosed with Type 2 Diabetes. Everything I read says to switch dressings to Vinegret type dressings. The smell of vinegar alone is repulsive to me. Are there other choices out there without adding vinegar.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1144847066815591432006-04-12T23:04:00.000+10:002006-04-12T23:04:00.000+10:00what makes sweet potato lower in GI? is it because...what makes sweet potato lower in GI? is it because high fructose content? thanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1144745415969695132006-04-11T18:50:00.000+10:002006-04-11T18:50:00.000+10:00Cooking potatoes and letting them go cold increase...Cooking potatoes and letting them go cold increases the resistant starch and this is what slows digestion and lowers the glycemic impact. We have published a number of research reports on this in GI News. Use the Google SEARCH feature to check them out.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1144744878433975632006-04-11T18:41:00.000+10:002006-04-11T18:41:00.000+10:00Like potatoes, sweet potatoes are a relative newco...Like potatoes, sweet potatoes are a relative newcomer to the Western dinner plate. It also seems as time goes by and more testing is done, that we have both high and low varieties of sweet potatoes just as we do of potatoes (check out the GI database). <BR/>We know it's not easy for the consumer to identify which is which in the supermarket, so the take home message is essentially: <BR/>Reduce potato intake;<BR/>Replace them sometimes with sweet potatoes, irrespective of their GI, because they are good for you; <BR/>Eat more whole cereal grains such as barley, buckwheat, bulgur, oats, quinoa, lower GI rice varieties, rye, spelt and wheat (and foods made from them like noodles and pasta) because they also provide fibre and protein and are an important source of many vitamins and minerals;<BR/>And eat more legumes which are also a major source of protein, vitamin B, iron and zinc.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1144635788362664362006-04-10T12:23:00.000+10:002006-04-10T12:23:00.000+10:00How is cold cooked potato lower in GI than normal ...How is cold cooked potato lower in GI than normal potato?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-13473599.post-1144392121995066702006-04-07T16:42:00.000+10:002006-04-07T16:42:00.000+10:00Why didn't you suggest replacing normal potatos wi...Why didn't you suggest replacing normal potatos with Sweet potato (Ipomoea batatas) which have a GI of 44 and are just as delicious as potatoes and so easy to prepare (just microwave them in a covered container).Anonymousnoreply@blogger.com