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Restaurant nutrition information

Sorry to get off topic :( I just thought if I could some way incorporate that into my business and spread the word about doing it that it would help the cause. If I may at least respond to those who helped me, I will leave the discussion.
 
SunnyExpat said:
GL varies depending on the mix.
So it would be difficult, as for instance fat slows down any carbs, so adding a non GL food dramatically affects the GL of other food.
Whereas protein causes a slow rise later.

Experience helps, I've got to the stage where I can make a good guess when I eat, of what's in the food, (sugar in sauces in always a hit and miss though), and what the effect will be on me, but that varies enormously on what I'm been doing beforehand, what I drink with the meal, and what I do after.
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Ah...very, very good point. Thanks!
 
plantagenet said:
It might be worth contacting someone who already does it to see if they would let you have the formula(e) that they use. If you explain your plan as you have here so they see you're not going to be a competitor they may be more amenable. You could try Loch Fyne or Jamie Oliver, both of whom provide full nutritional information for all the dishes on their menus. Good luck, it sounds exciting.
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Thank you! I will look them up! Great idea!
 
Kristin251 said:
Fluffy, I personally don't go by GI or GL. But I do go by carbs proteins and fats. Also o glance at fiber, sat fat and sodium so I would think just the basis would be awesome. Everyone has their own special diets that they look for.. I think what you're doing is great. Now if you could open one in my neighborhood too that would be perfect!
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Hmm...Ok. Great info! Would save some trouble too! Thanks! And lol! maybe someday... :)
 
And unfortunately there is the added complication that individuals have different glycemic responses so GI really should be tailored to the individual a clear impossibility in the environment of a restaurant or such outlet.
 
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