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<blockquote data-quote="phoenix" data-source="post: 61337" data-attributes="member: 12578"><p>Mick, I don't know anything about the Tesco diet but here are some suggestions for low GI lunches which might be of some use.<a href="http://ginews.blogspot.com/2006/06/food-for-thought.html" target="_blank">http://ginews.blogspot.com/2006/06/food-for-thought.html</a></p><p></p><p></p><p>Now for the more technical bits in answer to Hana/Denis/Jopar :roll: </p><p>According to John Walsh (using Insulin)</p><p></p><p></p><p>In the absences of insulin if you took this in the form of glucose (gi 100) iit would impact the BGL very quickly, in the form of sugar (glucose/fructose gi 58) it would take a little longer. If the 10 grams were perhaps haricot beans (gi 30) then it would take much much longer. </p><p></p><p>The division between complex and simple carbs is not necessarily a useful one.The rate of absorbtion and consequent BG rise appears to depend upon the type of starch ( amylose gelatinises more slowly than amylopectin)</p><p>When insulin is present (either injected or ones own) the body not only absorbs glucose from the gut into the bloodstream, the insulin will at the same time be lowering the glucose level in the blood . If the a food takes longer to absorb, as in a lower gi food, then compared to a higher gi food, the impact on blood gluocse levels will be less. The post prandial spike will be lower and the overal glucose exposure less . Here is a graph from GI News showing the post prandial spikes after ingestion of 50gms of glucose, high gi, medium gi and low gi cereals It quite clearly demostrates that the area under the curve ie glucose exposure is lower for lower gi carbs. There are similar graphs for other commodities on the website.( © GI News, Human Nutrition Unit, University of Sydney) <a href="http://ginews.blogspot.com/search?updated-min=2009-01-01T00%3A00%3A00%2B11%3A00&updated-max=2010-01-01T00%3A00%3A00%2B11%3A00&max-results=36" target="_blank">http://ginews.blogspot.com/search?updated-min=2009-01-01T00:00:00+11:00&updated-max=2010-01-01T00:00:00+11:00&max-results=36</a></p></blockquote><p></p>
[QUOTE="phoenix, post: 61337, member: 12578"] Mick, I don't know anything about the Tesco diet but here are some suggestions for low GI lunches which might be of some use.[url]http://ginews.blogspot.com/2006/06/food-for-thought.html[/url] Now for the more technical bits in answer to Hana/Denis/Jopar :roll: According to John Walsh (using Insulin) In the absences of insulin if you took this in the form of glucose (gi 100) iit would impact the BGL very quickly, in the form of sugar (glucose/fructose gi 58) it would take a little longer. If the 10 grams were perhaps haricot beans (gi 30) then it would take much much longer. The division between complex and simple carbs is not necessarily a useful one.The rate of absorbtion and consequent BG rise appears to depend upon the type of starch ( amylose gelatinises more slowly than amylopectin) When insulin is present (either injected or ones own) the body not only absorbs glucose from the gut into the bloodstream, the insulin will at the same time be lowering the glucose level in the blood . If the a food takes longer to absorb, as in a lower gi food, then compared to a higher gi food, the impact on blood gluocse levels will be less. The post prandial spike will be lower and the overal glucose exposure less . Here is a graph from GI News showing the post prandial spikes after ingestion of 50gms of glucose, high gi, medium gi and low gi cereals It quite clearly demostrates that the area under the curve ie glucose exposure is lower for lower gi carbs. There are similar graphs for other commodities on the website.( © GI News, Human Nutrition Unit, University of Sydney) [url]http://ginews.blogspot.com/search?updated-min=2009-01-01T00%3A00%3A00%2B11%3A00&updated-max=2010-01-01T00%3A00%3A00%2B11%3A00&max-results=36[/url] [/QUOTE]
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