Response from Dreamfields foods

Susan wrote:

Meanwhile, the same advice is true for any pasta; the shorter the cooking time,
the less the glycemic effect.

On the face of it, this doesn't make sense to me. It would seem that
the longer it's cooked, the more starch it would surrender and,
thereby, lower the carb count and glycemic index. What is the
mechanism that would keep the glycemic effect lower with shorter cooking?

Pastorio

In article ,
"Bob (this one)" wrote:

Susan wrote:

Meanwhile, the same advice is true for any pasta; the shorter the cooking
time,
the less the glycemic effect.

On the face of it, this doesn't make sense to me. It would seem that
the longer it's cooked, the more starch it would surrender and,
thereby, lower the carb count and glycemic index. What is the
mechanism that would keep the glycemic effect lower with shorter cooking?

It's a general rule of thumb that that longer carbohydrate food is
cooked, the more accessibly the sugars are. Raw carrots have a lower GI
than cooked carrots, and so on.

Priscilla

Priscilla Ballou wrote:

In article ,
"Bob (this one)" wrote:

Susan wrote:

Meanwhile, the same advice is true for any pasta; the shorter the cooking
time,the less the glycemic effect.

On the face of it, this doesn't make sense to me. It would seem that
the longer it's cooked, the more starch it would surrender and,
thereby, lower the carb count and glycemic index. What is the
mechanism that would keep the glycemic effect lower with shorter cooking?


It's a general rule of thumb that that longer carbohydrate food is
cooked, the more accessibly the sugars are. Raw carrots have a lower GI
than cooked carrots, and so on.

According to the USDA nutrient database, cooked carrots have less carb
than raw carrots and that's what I would expect. Sugars are
water-soluble and will go into solution in the cooking liquid.
Draining the carrots means throwing away some of the carbs. I realize
that absolute quantity of carbs doesn't equate to GI, but I've never
seen this rule of thumb before. Do you know where it comes from? Source?

"Some food such as rice and carrots have a large range of GI values.
This variation is caused by inherent botanical differences as well as
preparation methods." Not too helpful for understanding.

According to this GI site, pasta GI is all over the place with no
clear increase with increased cooking time. Sometimes it does
increase, sometimes it doesn't.
http://www.centerfornaturopathic.com/Glycemic%20index.htm

Still fuzzy but I have to go away now. Couple days away...

Pastorio

In article ,
"Bob (this one)" wrote:

Priscilla Ballou wrote:

In article ,
"Bob (this one)" wrote:

Susan wrote:

Meanwhile, the same advice is true for any pasta; the shorter the cooking
time,the less the glycemic effect.

On the face of it, this doesn't make sense to me. It would seem that
the longer it's cooked, the more starch it would surrender and,
thereby, lower the carb count and glycemic index. What is the
mechanism that would keep the glycemic effect lower with shorter cooking?


It's a general rule of thumb that that longer carbohydrate food is
cooked, the more accessibly the sugars are. Raw carrots have a lower GI
than cooked carrots, and so on.

According to the USDA nutrient database, cooked carrots have less carb
than raw carrots and that's what I would expect. Sugars are
water-soluble and will go into solution in the cooking liquid.

Not amount, accessibility.

Priscilla

Priscilla Ballou wrote:

In article ,
"Bob (this one)" wrote:


Priscilla Ballou wrote:


In article ,
"Bob (this one)" wrote:


Susan wrote:


Meanwhile, the same advice is true for any pasta; the shorter the cooking
time,the less the glycemic effect.

On the face of it, this doesn't make sense to me. It would seem that
the longer it's cooked, the more starch it would surrender and,
thereby, lower the carb count and glycemic index. What is the
mechanism that would keep the glycemic effect lower with shorter cooking?


It's a general rule of thumb that that longer carbohydrate food is
cooked, the more accessibly the sugars are. Raw carrots have a lower GI
than cooked carrots, and so on.

According to the USDA nutrient database, cooked carrots have less carb
than raw carrots and that's what I would expect. Sugars are
water-soluble and will go into solution in the cooking liquid.

Not amount, accessibility.

I saw that, Priscilla, and it doesn't make sense to me. I'm not trying
to hassle you here, but I haven't seen that idea anywhere else and I'm
wondering where it came from. Wondering if there's some mechanism I
can't see.

Longer cooking of veggies would soften the cell walls and/or rupture
them making any sugars more available by removing the indigestible
cellulose barriers. But it would also let more sugar dissolve in the
cooking water and remove it from the carrot. So while it would be more
accessible because of broken cell walls, it would also come out into
solution and be discarded with the water when drained.

Pastorio