[quote]Airtruth wrote:
[quote]WestCoast7 wrote:
I am aware of what happens if you process fruit, and also of the heightened glycemic load of fruit juices (since you are removing most of the fiber).
I was just wondering if raw fruit really has that much lower of a glycemic LOAD than a comparable serving of whole grains.[/quote]
I answered that too…I’ll rephrase it… The LOAD is a combination of the index and actual amount. 1 serving of avg fruit has a lower LOAD then 1 serving of the average grain.[/quote]
Got you. Thanks.
I think I now know more about this topic than I ever set out to learn, but I am fine with that.
My question is what does it mean when they say load relative to actual glucose (sugar) and bread? Is it just using a different scale?
[quote]CapnYousef wrote:
My question is what does it mean when they say load relative to actual glucose (sugar) and bread? Is it just using a different scale?[/quote]
Yes, from what I understand. Glucose is given a GI of 100, and is used as the reference value for all other tested foods - the highest GI a food can have will be 100. If white bread is used, they would set its GI at 100 (which would consequentially make glucose have a GI higher than 100). It’s a point of reference.
Ah, OK so its a proportion. Makes sense, then. And I assume fiber has the effect of “dulling” the insulin spike, hence why whole fruits don’t jar your GI as much as they should, when compared to juices (which are lacking the fiber found in the skin/body of the fruit)?