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<blockquote data-quote="phoenix" data-source="post: 401473" data-attributes="member: 12578"><p>As SId says, there are two types of starch, amylose and amylopectic </p><p> (chemical details): <a href="http://www.starch.dk/isi/starch/starch.asp" target="_blank">http://www.starch.dk/isi/starch/starch.asp</a></p><p>Foods with a higher proportion of amylose tend to have lower GIs There's a lot of amylose in lentils but not very much in old potatoes. </p><p> Amylopectin breaks down very easily. You will have seen how quickly it breaks down if you do any cooking and use flour for thickening. Waxy corn is almost 100% amylopetic, it is used for cornstarch/flour and thickens very quickly; that's the starch granules' breaking down.' </p><p> </p><p>As for rice there are all different types which suit different purposes; there are lots different types of rice dishes.</p><p> Sticky rice and the rice used for puddings and risotto. are high in amylopectin. Some sticky rice is 100% amylopectic and not surprisingly can have a GI greater than that of glucose. </p><p></p><p>There are also very high amylose rices (lower GI) ,they have one on the GI database with a GI of 17 and they seem to have tested quite a few from Bangladesh with high amylose and low GI I've a feeling that there are people deliberately breeding very low GI rice. Basmati is easily available and is higher amylose, relatively low GI but it does vary (tests range from 43-69)</p></blockquote><p></p>
[QUOTE="phoenix, post: 401473, member: 12578"] As SId says, there are two types of starch, amylose and amylopectic (chemical details): [url=http://www.starch.dk/isi/starch/starch.asp]http://www.starch.dk/isi/starch/starch.asp[/url] Foods with a higher proportion of amylose tend to have lower GIs There's a lot of amylose in lentils but not very much in old potatoes. Amylopectin breaks down very easily. You will have seen how quickly it breaks down if you do any cooking and use flour for thickening. Waxy corn is almost 100% amylopetic, it is used for cornstarch/flour and thickens very quickly; that's the starch granules' breaking down.' As for rice there are all different types which suit different purposes; there are lots different types of rice dishes. Sticky rice and the rice used for puddings and risotto. are high in amylopectin. Some sticky rice is 100% amylopectic and not surprisingly can have a GI greater than that of glucose. There are also very high amylose rices (lower GI) ,they have one on the GI database with a GI of 17 and they seem to have tested quite a few from Bangladesh with high amylose and low GI I've a feeling that there are people deliberately breeding very low GI rice. Basmati is easily available and is higher amylose, relatively low GI but it does vary (tests range from 43-69) [/QUOTE]
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