The Natural Philosopher wrote:
> Mike Easter wrote:
>>
>> That GI number is supported by a Harvard study* which showed white
>> bread at 75 while sucrose was 65 and fructose 15 while glucose was of
>> course 100, the index.
>>
>>
> "sucrose" is a mixture of glucose and fructose.
>

Actually sucrose is a disaccharide of the two mono/s, so it starts out
chemically bonded, which bond is easily and quickly cleaved/ hydrolyzed/
in the presence of sucrase; not so fast if there is no sucrase.  Normal
human beans have no shortage of sucrase.

> GI index isnt the only measure though: total carbohydrates is another.

Well, of course; but now we're sorta talking about coulombs vs amps.

The problem w/ high GI is that it wants to make the blood sugar rise
'aggressively' which invites metabolic effects to lower it and that
glucose swing business on the metabolism is what Davis says invites
/more/ 'wheat' behavior.  Wheat eating begets wheat eating begets
obesity via too many calories via the carbs.

There's another argument that healthy fats and other non-carb calories
don't engender that kind of eating begetting eating begetting excess
calories.


--
Mike Easter

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