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Glycemic index/load

bernimx

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Do you guys still give much credit to the GI of the food that you eat? I mean, will you NOT eat basmati rice or mashed potatoes because it is high on the GI scale? Eating proteins, fibers (some vegetables) with it along with some good fats will most likely lower the GL more than sufficiently right?

I also used to separate my carbs and my fat (P+F and P+C meals). When i'm done cutting, i'll most likely eat only mixed meals (P+C+F) except PWO. The more I learn, the more it seems pointless and unjustified to separate my fat and carbs as the digestion of each meal overlap each other (unless you eat your meals 8+ hours apart). The daily total seems to be what really matters.

I think the main point behind the GI is that USUALLY when it's on the lower end, the food tend to be more nutritious and better at satisfying the hunger, hence makes for a better food choice (although baked potatoes are pretty high GI...).

Opinions?
 
Bump for more knowledgeable people to explain how other macronutrients affect the GI/GL of carbohydrate foods. For example, if Cream of Rice has a GI in the high 70s, but you eat it with healthy fats and protein; does it bring it into the 60s or 50s? How does that work? Does that mean "bad" carbs can be "improved" with certain variables?
 
Bump for more knowledgeable people to explain how other macronutrients affect the GI/GL of carbohydrate foods. For example, if Cream of Rice has a GI in the high 70s, but you eat it with healthy fats and protein; does it bring it into the 60s or 50s? How does that work? Does that mean "bad" carbs can be "improved" with certain variables?

I've read several abstracts that suggest as such. Mixing Fiber or Protein has an appreciable effect on GI in a mixed food environment. That said, I'm not sure I've read anything that suggests how to calculate that specifically. I guess you should start eating a shitload of spinach with a shitload of twinkies and let us know if you get less fat than if you eat just twinkies. Let us know your findings.

:)
 
Do you guys still give much credit to the GI of the food that you eat? I mean, will you NOT eat basmati rice or mashed potatoes because it is high on the GI scale? Eating proteins, fibers (some vegetables) with it along with some good fats will most likely lower the GL more than sufficiently right?

I also used to separate my carbs and my fat (P+F and P+C meals). When i'm done cutting, i'll most likely eat only mixed meals (P+C+F) except PWO. The more I learn, the more it seems pointless and unjustified to separate my fat and carbs as the digestion of each meal overlap each other (unless you eat your meals 8+ hours apart). The daily total seems to be what really matters.

I think the main point behind the GI is that USUALLY when it's on the lower end, the food tend to be more nutritious and better at satisfying the hunger, hence makes for a better food choice (although baked potatoes are pretty high GI...).

Opinions?

I believe you are correct, it is best to eat lower GI foods due to the high fiber and therefore higher level of satiety. Yet, it is much more important to look at fiber content of foods instead of following the GI.
 
As long term health is one of my priorities I try to keep my glucose levels in a lower range.
 

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