GI of Grits?

Diet and Nutrition
1

I got home from school today, and walked into my kitchen for the first time in months, and there was the box. Grits. And I remembered how much I loved them as a kid. If they’re OK, it would be a great change of pace from oats.

So what is the nutritional profile of grits compared to other carb sources? Maybe there are “old-fashioned” or “whole-wheat” grits? Could you work it in?..Somehow grits and Vanilla Grow! sounds like a winning combination for breakfast.

I know there’s more grits fans out there than just me!

2

Bump! I want grits!

3

For the love of God, bump.

4

I don’t know the GI of grits specifically, but they are pretty tasty, aren’t they?
I would recommend using regular grits instead of ‘quick-cooking’ grits, since they are less processed. Other than that, I don’t know.

PS – you won’t find any ‘whole wheat’ grits, since they are made from corn. :wink:

5

The very =nature of Grits makes them processed. They are made by processing corn with Lye.

But yes they are damn good.

as for GI probably close to taht of corn products. Maybe like popcorn. etc…
Not sure though

6

The corn is soaked in lye or potash water so that the hulls will come off. Then the kernels are ground to make grits.
That is ‘processing’ I suppose, but not more so than soaking dry beans to make them edible.
All this talk about grits is making me hungry. Screw their GI number, I think I’m gonna make myself a big bowl of hot grits with cheddar cheese, butter, and bacon stirred in.

7

I would consider grits = corn. GI would be middle to high. For breakfast they would be okay.

8

I checked the home of GI
http://www.glycemicindex.com/
I got this reply…
“Your search for Grits did not find any matches. Please Try Again”

Closest thing on the database:

Cornmeal, boiled in salted water 2 min has GI of 68.

Corn hominy has GI of 40 +/- 5.

9

Hominy is grits.

You aint kidding on the hungry, Love some jalapeno cheese grits.

MMMMM

LOL

10

[quote]dond1esel wrote:
I got home from school today, and walked into my kitchen for the first time in months, and there was the box. Grits. And I remembered how much I loved them as a kid. If they’re OK, it would be a great change of pace from oats.

So what is the nutritional profile of grits compared to other carb sources? Maybe there are “old-fashioned” or “whole-wheat” grits? Could you work it in?..Somehow grits and Vanilla Grow! sounds like a winning combination for breakfast.

I know there’s more grits fans out there than just me![/quote]

I grew up eating grits, cream of rice, and cream of wheat. Have you ever tried cream of wheat?

Following Tall Torn’s suggestion on using http://www.glycemicindex.com/, I compared “raw rolled oats” (GI=59) with “cream of wheat” (GI=66). I’m assuming the GI scale is linear and the data on the web is correct. If so, the two are not much different in that regard.

I have no clue as to the processing involved in this product…