Low GI Foods. Is GI Higher When cooked/re-heated/etc/etc

[rt567]

Hello

I have been looking up 'GI's' for the past few weeks and have found this site quiet helpful.

I have a list of low GI foods, but other than carrots where the list shows the GI index to be higer when cooked, none of the other foods include this

Questions:


Is there a list that shows what the GI is approx when food is cooked?
And re-heated?

Thanks.

 

[rt567]

Hiya,

Been looking for an answer, but still not found a single item re this topic in the net.

Please help if you can.

Thanks.

 

[Squire Fulwood]

Well here is somewhere to start your research

http://www.whfoods.com/genpage.php?tname=newtip&dbid=38

 

[catherinecherub]

The best site to help you is here,
http://www.glycemicindex.com/faqsList.php

There is no actual list that you are looking for. Reheated starchy foods may become lower . Take the example in the above link for potato salad. ( No.14 in the link)

You can incorporate a higher G.I. value food in the overall meal as it will be averaged out with lower G.I. foods you have on your plate. If you were to eat a plate of carrots then it will obviously be a high Gi meal roblem: . Try working out the overall G.I. of the meal, the lower the better and see if that works for you.

 

[rt567]

Hello
And many thanks to both.
I will be researching for the next hour or so.

One other question please: Lemon cake with sugar, does the lemon reduce the sugar GI value? And, putting lemon and/or vinegar, on foods lower the GI levels, for example a sandwich with cheese and onions/etc? (clarify, does adding foods like onions, lemon/vinger lower the GI levels of patatoes/bread etc?

Sorry about all the question but only post these after searching the net.

Thank you.

 

[xyzzy]

You may find the process of "retrograding" starchy foods interesting. This forum has very little discussion on it but this comes from a post on another forum

I am trying my luck at retrograding mashed potatoes. I will know how it well I did at lunch time today.

Here is what I have done:

Cut up 3-4 small Russet potatoes into 1/2 inch cubes. Placed in a large pot with lots of water. Boiled them until they were soft enough to mash.

Drained the water, added butter, half/half, salt pepper and a small amount of Rice vinegar (to help retrograde the starch).

The hardest part of this recipe is not eating the hot mashed potatoes, I did taste them, (it was burst of all the holidays past)

I have read that the retrograding process has to take place in the refrigerator, and can be as high as 30%. So if you have cup of potatoes that has 17g of carbs, and you retrograde 30% of them you now have about 12g carbs, along with the fat from the butter and half and half.

I will heat one cup of these at lunch time and let you know what happens.

Below is just one paper that has been written about retrograded starches (potatoe) if you are interested.

ScienceDirect - Carbohydrate Polymers : Resistant starch formation in temperature treated potato starches varying in amylose/amylopectin ratio

If you g**gle search "I am trying my luck at retrograding mashed potatoes. I will know how it well I did at lunch time today" you will find the forum with the diabetics who did the experiments .

Hope this helps.

 

[rt567]

Hi
Thanks for that.
The link about, answer 12 I think talks about boiled potatoes left in fridge overnight have a lower GI level.


I miss my bread about to have 2 slices now.
Will try that linseed and soya bread next week.
Thanks again.