Our expert says:
Dear New Craze
If you read an article I wrote awhile ago, on "Glycaemic Index Update' which should be accessible if you click on 'Diet' and 'Weight loss' and 'The right approach' and "GI", then you would have noticed that I point out that the GI values are not set in stone. This is due to the fact that the values are determine by feeding a group of human beings with a standard portion of a given food and then measuring their glucose response curves - this is a technique that is firstly very tricky and secondly gives a relatively wide range of values (humans never respond identically). So a GI value is an INDICATION not an absolute value. Then there are also the many different factors that can influence a GI value, e.g. processing of the food, addition of proteins or fats which would lower the GI value, etc. The pasta controversy is as follows: ordinary pasta is a medium to high GI food, BUT pasta made from 100% Durum wheat is a low GI food. Use the site of the GI Foundation of SA at: www.gifoundation.com
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