World Rev Nutr Diet. 1990;62:120-85.
The glycemic index.
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=2180214
Wolever TM.
Department of Nutritional Sciences, St. Michael's Hospital, Faculty of
Medicine, University of Toronto, Ontario, Canada.
"Different starchy foods produce different glycemic responses when fed
individually, and there is evidence that this also applies in the
context of the mixed meal. Methods of processing, and other factors
unrelated to the nutrient composition of foods may also have major
effects on the glycemic response. The reason for differences in
glycemic response appears to relate to the rate at which the foods are
digested and the many factors influencing this. The glycemic index (GI)
is a system of classification in which the glycemic responses of foods
are indexed against a standard (white bread). This allows the results
of different investigators to be pooled. GI values also depend upon a
number of nonfood-related variables. The method of calculation of the
glycemic response area is most important, but the method of blood
sampling and length of time of studies also may have effects.
Variability of glycemic responses arises from day-to-day variation in
the same subject and variation between different subjects. There is
less variability between the GI values of different subjects than there
is within the same subject from day to day. Therefore, the mean GI
values of foods are independent of the glucose tolerance status of the
subjects being tested. Potentially clinically useful starchy foods
producing relatively flat glycemic responses have been identified,
including legumes, pasta, barley, bulgur, parboiled rice and whole
grain breads such as pumpernickel. Specific incorporation of these
foods into diets have been associated with reduced blood glucose,
insulin, and lipid levels. Low-GI foods may influence amino acid
metabolism although the implications of these are unknown. In addition,
low GI foods increase colonic fermentation. The physiologic and
metabolic implications of this relate to increased bacterial urea
utilization, and to the production and absorption of short chain fatty
acids in the colon. The application of the GI to therapeutic diets
should be in the context of the overall nutrient composition of the
diet. High-fat or high-sugar foods may have a low GI, but it may not be
prudent to recommend these foods solely on the basis of the GI. It is
therefore suggested that the most appropriate use of the GI is to rank
the glycemic effects of starchy foods which would already have been
chosen for possible inclusion in the diet on the basis of their
nutritional attributes, i.e. low-fat, unrefined carbohydrate."
PMID: 2180214
http://naturalhealthperspective.com/food/whole-grains.html
--
John Gohde,
Achieving good Nutrition is an Art, NOT a Science!
The nutrition of eating a healthy diet is a biological factor of the
mind-body connection. Now, weighing in at 18 web pages, the
Nutrition of a Healthy Diet is with more documentation and
sharper terminology than ever before.
http://naturalhealthperspective.com/food/