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<blockquote data-quote="phoenix" data-source="post: 158503" data-attributes="member: 12578"><p>I agree but It isn't the concept of the GI that is a problem, its relying on lists. Learning a bit about what affects the GI of a food makes it easier to make better choices.</p><p>A yam boiled has a GI of about 35, when roasted its about 75-80. Very fast. </p><p>On top of this some recent research seems to show that you may be actually digesting more carbs than if it were cooked in a different way</p><p> Research on animals and on some patients who have had an illeostomy seems to demonstrate that protein and carbs (no research has been done on fat) are not 100% available when food is raw. A percentage (varies according to food) is not absorbed for energy and passes into the large intestine, where bacteria but not 'our body' uses it for energy. </p><p></p><p> When starches are cooked or otherwise processed, the raw starch molecules “open up” so that sugars can be easily broken off and then digested. With foods that have undergone pounding, long cooking or high temperatures, its as if the first stages of digestion the chewing and the breaking down by enzymes have already been partly done ..These foods are more readilly absorbed by the body than those that have undergone less processing or are only cooked at low temperatures. </p><p> As roasting is done at high temps (and often for longer) than boiling or steaming the carbs from these veg will be more easily absorbed. The recent research suggests that not only are they more quickly and easily absorbed but less is left to escape to the large intestine; in effect you are aborbing more of it.</p><p></p><p> The energetic significance of cooking Rachel N. Carmody, Richard W. Wrangham*2009</p><p><a href="http://www.anthro.utah.edu/PDFs/CarmodyWrangham09cookingHumEv.pdf" target="_blank">http://www.anthro.utah.edu/PDFs/Carmody ... gHumEv.pdf</a></p><p></p><p></p><p>There is an illustrated lecture by Wrangham that has a section about the effect of cooking on food but it is only part of the lecture which is about the theory that cooking made us human</p><p><a href="http://vimeo.com/10763241" target="_blank">http://vimeo.com/10763241</a></p></blockquote><p></p>
[QUOTE="phoenix, post: 158503, member: 12578"] I agree but It isn't the concept of the GI that is a problem, its relying on lists. Learning a bit about what affects the GI of a food makes it easier to make better choices. A yam boiled has a GI of about 35, when roasted its about 75-80. Very fast. On top of this some recent research seems to show that you may be actually digesting more carbs than if it were cooked in a different way Research on animals and on some patients who have had an illeostomy seems to demonstrate that protein and carbs (no research has been done on fat) are not 100% available when food is raw. A percentage (varies according to food) is not absorbed for energy and passes into the large intestine, where bacteria but not 'our body' uses it for energy. When starches are cooked or otherwise processed, the raw starch molecules “open up” so that sugars can be easily broken off and then digested. With foods that have undergone pounding, long cooking or high temperatures, its as if the first stages of digestion the chewing and the breaking down by enzymes have already been partly done ..These foods are more readilly absorbed by the body than those that have undergone less processing or are only cooked at low temperatures. As roasting is done at high temps (and often for longer) than boiling or steaming the carbs from these veg will be more easily absorbed. The recent research suggests that not only are they more quickly and easily absorbed but less is left to escape to the large intestine; in effect you are aborbing more of it. The energetic significance of cooking Rachel N. Carmody, Richard W. Wrangham*2009 [url=http://www.anthro.utah.edu/PDFs/CarmodyWrangham09cookingHumEv.pdf]http://www.anthro.utah.edu/PDFs/Carmody ... gHumEv.pdf[/url] There is an illustrated lecture by Wrangham that has a section about the effect of cooking on food but it is only part of the lecture which is about the theory that cooking made us human [url]http://vimeo.com/10763241[/url] [/QUOTE]
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