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Thread: G.I. or carbs? page

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    Rattybag's Avatar
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    G.I. or carbs?

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    Ive been reading an interesting article that says that adding butter to high carb veggies, reduces its GI.
    Is this important when trying to go low carb?
    Does this is theory lower the carb intake?
    And what is the correlation between low carb and low G.I? Im slightly confused about the two.
    I'm not a complete idiot! There's parts missing!!

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    Nady's Avatar
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    Butter specifically, or fat? Because carbs & fat together hasn't seemed to work well for the general public eating the SAD~

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    Low GI means the carbs digest more slowly, which means the glucose hits your bloodstream gradually rather than all at once. I am type 2 diabetic with very efficient digestion--I don't find low GI does me much good to prevent spikes after meals. But my goal is to never let my blood glucose spike over 140, so if it worked for me, eating low GI could help me eat a little more carb without the damage to my body that comes from glucose and insulin spikes.
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    Quote Originally Posted by Nady View Post
    Butter specifically, or fat? Because carbs & fat together hasn't seemed to work well for the general public eating the SAD~
    Butter, lard, coconut oil etc. The good stuff!
    I'm not a complete idiot! There's parts missing!!

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    Quote Originally Posted by Nady View Post
    Butter specifically, or fat? Because carbs & fat together hasn't seemed to work well for the general public eating the SAD~
    Just to point something out, large amounts of refined and processed carbs and grains coupled with PUFA containing oils in the form of calorie dense food hasn't worked for the general SAD eating public. I wouldn't compare a baked potato with a bit of KG butter on it to a large order of french fries deep fried in shitty oil and smothered in salt.
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    They're both to do with insulin resistance.

    Adding fat does lower the GI of starchy foods, which helps preserve insulin sensitivity. It will vary from individual to individual whether this is advisable. e.g. someone wanting to build muscle may want a big insulin spike so they'd not add any butter, or just a little. On the other hand, someone with insulin resistance, or someone trying to lose body fat should (generally) attempt to lower the GI with fat.

    As an aside, adding butter or fat to any vegetables, especially frying them, will improve the absorption of some fat soluble vitamins.
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    I've read sweet potatoes can be made in to "resistant starch" through refridgeration. Bananas also.

    The Blog of Michael R. Eades, M.D. Resistant starch

    Eh, I tried this over the winter- be careful what you believe. I will be eating a few chilled potatoes and bananas this summer though for sure.

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    Quote Originally Posted by fiercehunter View Post
    I will be eating a few chilled potatoes and bananas this summer though for sure.
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