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23 Jan 2004

South African Glycaemic Index
Please could someone offer a bit of advice on the above. There seems to be a whole lot of contradiction on which foods fall into what catergories. It all seems very confusing when one site says that pasta in general fall into a low GI catergory, the other says its' high and another lists it as both high and low.
Which sites are reliable and who can you trust when rating the GI values of food?
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Expert
DietDoc
DietDoc

01 Jan 0001

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
Best regards
DietDoc
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