Hi All,
Just thought this might prove helpful to you all.
Factors that increase the BG level more Quickly:
1: Cooking: Boiling and other types of cooking will break down the starch in food.
2: Preparing Food: EG, polished rice will give a quicker rise in BG than unpolished, mashed potatoes quicker than whole potatoes and grated carrots quicker than sliced. Wheat flour gives a higher BG response when baked in bread than when used for pasta.
3: Fluids with Food: Drinking fluids with meals causes the stomach to empty more quickly.
4: Glucose Content: Extra sugar as part of a meal can cause the BG level to rise, but not as much as what was once believed. Particle size and cell structure in different food compounds give them different BG responses in spite of their containing the same amount of carbohydrates.
5: Salt Content: Salt in food increases the absorption of glucose into the blood stream.
Factors that increase the BG level more Slowly:
1: Starch Structure: Boiled and mashed potatoes give a quicker BG response (as fast as ordinary sugar) while ride and pasta give a slower BG response.
2: Gel-Forming dietary Fibre: A high fibre content gives a slower response in BG by slowing down the emptying rate of the stomach and binding glucose in the intestine.
3: Fat Content: Fat in the food will delay the emptying of the stomach.
4: Cell Structure: Beans, peas and lentils retain there cell structure even after cooking. Whole friuts affect the BG level more slowly than peeled fuits and juices.
5: Size of Bites: Larger pieces of food take longer to digest in the stomach and intestine. Larger pieces also cause the stomach to empty more slowly.
Heidi
🙂
Just thought this might prove helpful to you all.
Factors that increase the BG level more Quickly:
1: Cooking: Boiling and other types of cooking will break down the starch in food.
2: Preparing Food: EG, polished rice will give a quicker rise in BG than unpolished, mashed potatoes quicker than whole potatoes and grated carrots quicker than sliced. Wheat flour gives a higher BG response when baked in bread than when used for pasta.
3: Fluids with Food: Drinking fluids with meals causes the stomach to empty more quickly.
4: Glucose Content: Extra sugar as part of a meal can cause the BG level to rise, but not as much as what was once believed. Particle size and cell structure in different food compounds give them different BG responses in spite of their containing the same amount of carbohydrates.
5: Salt Content: Salt in food increases the absorption of glucose into the blood stream.
Factors that increase the BG level more Slowly:
1: Starch Structure: Boiled and mashed potatoes give a quicker BG response (as fast as ordinary sugar) while ride and pasta give a slower BG response.
2: Gel-Forming dietary Fibre: A high fibre content gives a slower response in BG by slowing down the emptying rate of the stomach and binding glucose in the intestine.
3: Fat Content: Fat in the food will delay the emptying of the stomach.
4: Cell Structure: Beans, peas and lentils retain there cell structure even after cooking. Whole friuts affect the BG level more slowly than peeled fuits and juices.
5: Size of Bites: Larger pieces of food take longer to digest in the stomach and intestine. Larger pieces also cause the stomach to empty more slowly.
Heidi
🙂
