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<blockquote data-quote="Daibell" data-source="post: 325957" data-attributes="member: 21149"><p>Hi. The book is obviously rubbish. The main problem is no one knows what 'starchy' carbs means and these people who recommend 'starchy' or 'complex' carbs don't understand that cooking, mashing etc changes the GI level. This is why wholegrain flour is better for us that refined white flour; same start point but different treatment and end result. How do we stop authors writing technical nonsense? I have no idea and it's all very sad for those diabetics who rely on 'experts'.</p></blockquote><p></p>
[QUOTE="Daibell, post: 325957, member: 21149"] Hi. The book is obviously rubbish. The main problem is no one knows what 'starchy' carbs means and these people who recommend 'starchy' or 'complex' carbs don't understand that cooking, mashing etc changes the GI level. This is why wholegrain flour is better for us that refined white flour; same start point but different treatment and end result. How do we stop authors writing technical nonsense? I have no idea and it's all very sad for those diabetics who rely on 'experts'. [/QUOTE]
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