Our expert says:
As I mentioned to another Reader this week, 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. So cooked and cooked maize meal porridge has a low-GI, but if you heat it up, you may make it more easily absorbable again and increase its GI.
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.