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GI calculation

david.bligh

david.bligh

Well-Known Member
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45
Location
Manchester
I've noticed there's a strong link between foods that have high GI, and high %age of 'of which sugars' to total carbs, and the same for low. Does anyone use this when working out insulin doses?
 
Hi David. I don't claim to be an expert but from my understanding GI is related to the rate at which carbs turn to glucose. So you take insulin for the total amount of carbs but might time the injection differently if say you were comparing white rice to wholemeal rice. Not sure how much benefit it would be though.

Happy to be corrected if others think this is rubbish.
 
I think It would make sense that the more "of which sugar", the faster the absorption and thus higher GI
 
I don't think that the link between the percentage of sugar and GI is that strong, I think you need to be very careful.
Here's a food with one of the highest GIs; sticky rice https://www.google.co.uk/?gws_rd=ssl#q=+sticky+rice+carbohydrate+count
some forms can have a GI of over 100 but there would be 0% sugar on the label
Lentils can have a GI of only 22 but have got some sugar https://www.google.co.uk/?gws_rd=ssl#q=lentils+carbohydrates
.
Sucrose, ie table sugar has a GI of 62-5; less than bread made with white or refined wholemeal flour..
 
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