advertisement
Question
Posted by: Gawie Stols | 2011-10-07

Low GI Oats

Hi,

It is said that if you re-heat oats that has cooled after making, the GI is lower than if you eat it direct after making. Is this true, and if it is, why. Apparently, it also applies to some other foods like potatoes. I have a chemical background and find it hard to belief.

I would appreciate a scientifically verifiable answer.

Not what you were looking for? Try searching again, or ask your own question
Our expert says:
Expert ImageDietDoc

Dear Gawie
The phenomenon of a lowered GI-value of certain starches after they have been heated and then cooled down is due to development of so-called resistant starch which is more difficult to digest and therefore releases glucose more slowly into the blood stream and also keeps insulin levels steadier. The starches in question are mainly maize meal (pap) and potatoes. According to the Glycemic Index & Load Guide by Gaby Steenkamp & Liesbet Delport, cooled mealiemeal porridge/phutu crumbly and cooled stiff, phutu have low GI-values of 50. The Guide does not list the GI-values of cooked and cooled oats porridge.
If you Google 'resistant starch' and Englyst (who described this phenomenon) you should be able to find references in this regard.
Best regards
DietDoc

The information provided does not constitute a diagnosis of your condition. You should consult a medical practitioner or other appropriate health care professional for a physical exmanication, diagnosis and formal advice. Health24 and the expert accept no responsibility or liability for any damage or personal harm you may suffer resulting from making use of this content.

1
Our users say:
Posted by: DietDoc | 2011-10-07

Dear Gawie
The phenomenon of a lowered GI-value of certain starches after they have been heated and then cooled down is due to development of so-called resistant starch which is more difficult to digest and therefore releases glucose more slowly into the blood stream and also keeps insulin levels steadier. The starches in question are mainly maize meal (pap) and potatoes. According to the Glycemic Index & Load Guide by Gaby Steenkamp & Liesbet Delport, cooled mealiemeal porridge/phutu crumbly and cooled stiff, phutu have low GI-values of 50. The Guide does not list the GI-values of cooked and cooled oats porridge.
If you Google 'resistant starch' and Englyst (who described this phenomenon) you should be able to find references in this regard.
Best regards
DietDoc

Reply to DietDoc

Have your say

Thanks for commenting! Your comment will appear on the site shortly.
Thanks for commenting! Your comment will appear on the site shortly.
advertisement