I thought it is the glycemic index of cooked food that will give a clue for the potential contribution of a given food for the hypoglycemic effect upon ingestion.What is the relevance of estimating the glycemic index of raw food(like uncooked legume grain??)
Dear Tilahun;
It is true that measuring starch digestibility and glycemic index will have true meaning when it is done on the food in its consumed form. What is done in raw form is just to make comparison and see the effect of cooking itself. If you are interested, for example, to evaluate the effect different processing methods on SD/GI, you should prepare your sample into its edible form after applying the different processing methods of your interest.
Dear Dr. Endale,
Thank you. It gives sense that way and I raised the issue to have a common consensus with professional with the area like you.
Regards,
Very smart and professional question.... I think cooked food is the target, because it's related to complete chemical reactions between ingredients which possible to make changes in the value of carbohydrates, as a results, the value of GI may be modified.
Hi everyone
This question is very nteresting to me. Not just GI of raw or cooked food but the true worth of the GI. What i mean is that GI is measured for a single food item and we rate foods according to it. Still different food items are usually eaten in combination and this can significantly affect the rate at wich the food is absorbed and metabolised. Furthermore people with metabolic disorders like diabetes, who should benefit the most from the low GI food often experience fast elevation of blood glucose after consumation of certain low GI food. I would like to here an opinion on this from other researchers and experts
1- Dear Endale, the difference between the GI of cooked vs raw food (especially when it comes to legume/cereal) may be found needed when experimental animals are employed.
2- Dear Jasmina, I have started a database of the GI/GL of Lebanese mixed meals because after all it is the GL consumed food that counts. and here comes the answer to your inquiry about elevated blood glucose when consuming low GI food; a large quantity of low GI food will increase the glycemic load and this is what counts
Dear Antoine, sure that quantity meters too (so right, it is GL that counts). Still, when used as information for consumers it is GI (not GL) that is reported, and it is kind of misleading in my opinion (especially bearing in mind that the testing is done on healthy volunteers, and the information on GI is much more important to those with metabolic disorder, who eventually can have little or no benefit from that information). Anyhow, my point was that it really depends on the combination of food items that we consume in the meal (as consumed) - so what you're doing is a much more relevant work in this field I would say. But even in that case the real in vivo effect can be quite different than expected (depending on the metabolic capacity of an individual, and his/her gut microbiota), don't you think? How do you conducting your testing (on animals, healthy people or patients?)
Regards
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