Our expert says:
Dear New Diabetic
The GI of starchy foods is influenced by a variety of factors such as the amount of dietary fibre the food contains, ripeness in the case of certain fruits (e.g. a green banana has a lower GI than a ripe banana) and how the food was processed. Cooking, cooling and reheating starchy foods like potatoes and porridges make the starch more difficult to digest and absorb, thus slowing down the increase in blood sugar from those foods considerably and also slowing and lowering the insulin peak you will experience. Thus cooked, cooled and reheated potatoes and porridge have a lower GI than potatoes or porridge that are just cooked and eaten hot which are easy to absorb and make your blood sugar and insulin shoot up.
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