ציטוט:
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פורסם במקור על ידי P-a-n-1-c
לחם מלא:
Food Name and Manufaturer: Wholemeal barley flour bread (80% barley flour and 20% white wheat flour) (Sweden) Sweden
GI (vs Glucose): 67+/-
Serve Size: -
Carb per Serve (g): -
Glycemic Load: -
Time Period of Test: 2h
Subjects Used in Test: Normal
Reference: Liljeberg H, Granfeldt Y, Björck I. Metabolic responses to starch in bread containing intact kernels versus milled flour. Eur J Clin Nutr 1992; 46: 561-75.
לחם לבן:
Food Name and Manufaturer: White bread, wheat flour (Canada) Canada
GI (vs Glucose): 69+/- 5
Serve Size: 30
Carb per Serve (g): 13.4
Glycemic Load: 9.3
Time Period of Test: 2h
Subjects Used in Test: Normal
Reference: Jenkins DJA, Wolever TMS, Taylor RH, et al. Glycemic index of foods: a physiological basis for carbohydrate exchange. Am J Clin Nutr 1981; 34: 362-6.
Food Name and Manufaturer: White bread, wheat flour (USA) USA
GI (vs Glucose): 70+/-
Serve Size: 30
Carb per Serve (g): 13.4
Glycemic Load: 9.4
Time Period of Test: 3h
Subjects Used in Test: Type 2 and Glucose intolerant
Reference: Crapo PA, Kolterman OG, Waldeck N, Reaven GM, Olefsky JM. Postprandial hormonal responses to different types of complex carbohydrate in individuals with impaired glucose tolerance. Am J Clin Nutr 1980; 33: 1723-8.
הבדל של 2-3 זה לא מה שיהפוך אותך לקאטלר
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סבבה ,אני אישית מעדיף סוכר ענבים/תמרים,אבל אם מקור החלבון של קוטג' זורם יותר לחם.