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Type 2 Diabetes
Can someone please explain....
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<blockquote data-quote="mrawfell" data-source="post: 307666" data-attributes="member: 34555"><p>Daibell wrote:Hi. Did you mean what you said on this or the reverse?</p><p></p><p> Additionally anything which slows down the attach of starch by enzymes, boiling etc will cause a GI to be lowered - that is why wholefoods have a lower GI than processed.</p><p></p><p>. Surely boiling will cause the GI to be raised not lowered?</p><p></p><p>Having read the change of attach to attack I still cannot understand the statement. Boiling may well destroy the enzymes such as ptaylin, but the act of boiling hydrolyses starch to a lower molecular weight product and eventually glucose.</p><p>The effect can easily be seen by the fact that boiling starch in water causes the insoluble starch to dissolve and form a viscous solution. Examples are making gravy and the old flour and water paste. Typical for a high molecular weight polymer in solution. Starch is insoluble in water.</p></blockquote><p></p>
[QUOTE="mrawfell, post: 307666, member: 34555"] Daibell wrote:Hi. Did you mean what you said on this or the reverse? Additionally anything which slows down the attach of starch by enzymes, boiling etc will cause a GI to be lowered - that is why wholefoods have a lower GI than processed. . Surely boiling will cause the GI to be raised not lowered? Having read the change of attach to attack I still cannot understand the statement. Boiling may well destroy the enzymes such as ptaylin, but the act of boiling hydrolyses starch to a lower molecular weight product and eventually glucose. The effect can easily be seen by the fact that boiling starch in water causes the insoluble starch to dissolve and form a viscous solution. Examples are making gravy and the old flour and water paste. Typical for a high molecular weight polymer in solution. Starch is insoluble in water. [/QUOTE]
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