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,

Nice effort!!!

Keep it up!

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