Originally Posted by teaser
I suspect it's not all that least insulinogenic after I eat 700 grams of it.
Something I haven't been able to find is how insulin scales--I believe the "insulin index" studies were around 240 calories?
Or did you mean glucose index ?
From The Glucose Revolution
by Jennie Brand-Miller PhD et al.
" How Scientists Measure the Glycemic Index:
An amount of food containing 50 grams of carbohydrate is given to a volunteer to eat. For example, to test boiled spaghetti, the volunteer would be given 200 grams of spaghetti., which supplies 50 grams of carbohydrates."
Blood samples are taken every 15 minutes for 1 hour, then every 30 minutes for two hours, if diabetic volunteer, then 3 hours.
The samples are tested 2-3 times per subject, using 8-10 subjects.
Then plotted, and the area averaged.
The baseline is set by using 50 grams of glucose or white bread.
After looking at the spagetti example plotted, bg still has not zeroed out at 2 hours. But glucose did. How is this even comparable? ANd HOW is the area under the plotted line calculated?? Graph on graph paper and count squares??
This GI number does NOT tell if the food spikes and clears quickly, or runs low and slow long after 2 hours. Each food is just a % of glucose at 2 hour limit post eating.
GI has a serious fault.