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Message: <blockquote data-quote="hanadr" data-source="post: 352464" data-attributes="member: 8110">Carlreid you obviously don't understand what a carbohydrate is. Carbohydrates are a group of organic  molecules which are  mainly  the sugars and starches, with plant fibres being an indigestible form.  There are hundreds, perhaps thousands of molecules which fit into his group. Some can be drawn in text-books, but not be found in nature. If you look at all the possible forms of "fibre", the list becomes nearly infinite. If you consider those stereo isomers which are not biologically active, the list gets longer. A parsnip is NOT a CARB, it's a root vegetable containing starch. Bread is not a carb [neither white nor wholemeal] It's a heavily processed food which contains starch and in wholemeal bread, some cellulose as well. The imprecise use of the word "carbohydrate" is what causes confusion along with the lamentable lack of knowledge of simple chemistry in the general population.[and the medical profssions!] The Glycaemic Index may have its uses, but is far from being the whole answer to blood glucose problems. It merely tells you how quickly you digest and metabolise a standard sized portion of that particular food in its pure form. It DOES NOT tell you how much glucose you eventually produce from any other sized portion. That bit of information depends as much on how much you ate. Hana</blockquote>

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