Doctor insights on:
What Is The Glycemic Index Of Rutabagas
Elevation of Sugar: The glycemic index is a measure of a particular food or food group to elevate the blood sugar after ingestion. Low glycemic foods are best for those with pre-diabetes, diabetes or other instances when one would not want spikes in blood sugar. You can google this and get lots of list or buy books or tables with these listed. It is listed in lots of diets like southbeach. ...Read moreSee 1 more doctor answer
Glycemic index is…: …used to measure to what extent carbohydrate-containing foods can raise your blood sugar levels. It's not possible to measure the glycemic index of foods that don't contain carbohydrates, such as meat, fish, eggs & cheese. Sugar substitutes ( sucralose, aka splenda; acesulfame-potassium, aspartame and stevia) add very few carbs to your diet; thus their glycemic index is close to zero. ...Read more
Glycemic index: Glycemic index is an estimate of how much a food will raise your blood sugar after you eat it. Each unit = 1 gram of glucose -- it measures carbohydrate content. If it's greater than 20, it's considered high. For cheetos, the number is 6, but there's not much nutritional value in them either. You can look it up yourself at: http://nutritiondata.Self.Com/facts/custom/1719926/2. ...Read more
Glycemic index/load: Glycemic index is a measurement of how high your sugars will increase upon eating 100g of a specific food. Glycemic load is a calculated value based upon glycemic index but standardized for serving size. Check out http://www.Glycemicindex.Com/ & http://www.Health.Harvard.Edu/newsweek/glycemic_index_and_glycemic_load_for_100_foods.Htm. Some studies suggest low glycemic index/load are healthier diet. ...Read more
What is the glycemic index and glycemic load for plantain chips? It is not on glycemicindex.Com or on health.Harvard.Edu so please don't link sites.
Search Internet: Glycemic index of plaintains depends upon whether it's raw, green or ripe & whether boiled or fried (i suppose there are other ways to cook/eat them, too): http://www.Ehow.Com/facts_5765402_glycemic-index-plantains_.Html. Glycemic load is dependent upon serving size, eg 1 ounce vs 100g: http://nutritiondata.Self.Com/facts/snacks/10650/2. I use links so you'll know i didn't just pull numbers from. ...Read more
Right Here:: Here is a good source that describes the glycemic index: http://nutritiondata.Self.Com/topics/glycemic-index here are some sources that show the glycemic index of foods: http://www.Glycemicindex.Com/ http://www.Glycemicindex.Ca/glycemicindexfoods.Pdf http://www.Health.Harvard.Edu/newsweek/glycemic_index_and_glycemic_load_for_100_foods.Htm. ...Read more
Not really: If you blend foods and keep the fiber in them- the glycemic index should remain the same. The stomach churns the food almost as well. Many people who blend foods, strain them and take out the fiber, the pulp, the seeds. These sources of fiber when removed, would increase the glycemic index and glycemic load delivered to the body. ...Read moreSee 1 more doctor answer
Baking Can Do Both: I'm not a cook and i don't claim to have any expertise in that field. I am a good researcher and I have found an article that may answer your question: http://www.Livestrong.Com/article/430497-why-does-the-cooking-method-change-the-glycemic-index/. ...Read more
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