Re: How low can a GI go?

Alan S wrote: 
On Fri, 04 Nov 2005 09:55:00 +0000, VBHol
<vbhol@xxxxxxxxxxx> wrote:

<snipped for brevity>

However, some googling turned up references for the GI of tomatoes from 15 to 38. The 15 was from tomato.org btw so may not be that reliable. So I suppose that if I looked harder I might be able to find a reference for < 10. I looked at tomatoes because it is the one which sticks out in that list for me since I avoid them. 


Hi VBHol

I know we're straying far from Quentin's post, but I'm sure
he'll forgive me.

We had some discussions on tomatoes a while back. They, and
onions, seem to be a very individual effect. Some people get
bad spikes, some are like me. I get no discernible effect -
raw, cooked, concentrated as a puree, whatever. Same for
onions - raw, cooked or caramelised. That's why I
occasionally eat a half-tomato as a quick snack, just like
I'd eat an apple.

Yup, I can handle onions ok, but not tomatoes. Not sure about all varieties and preparations though so I may have to do some more experimentation. I may be basing that on a couple of readings a long time ago and avoiding them ever since. Never stop experimenting. I know that onions tomatoes etc keep coming up in the same way over time.

While I respect Brand-Miller's work, that is one of the
problems with the GI and GL that becomes clear after reading
these newsgroups. They are a general guide only when applied
to diabetics, and should only be used in that way. The only
way we can be sure is to test foods ourselves and create, in
effect, our personal GL lists by post-prandial testing.

Agreed. Of course the biggest factor is that all the numbers are unreliable as soon as you combine any food with another. So the list is handy for guidance and perhaps even subsituting one thing for another. I got onto rye breads that way as an alternative to "normal" breads. But as you say, only your meter knows for sure.

Have another look at that list I posted, for example. The
second item, GI = 1, is a noodle soup. There is no way I
could eat a noodle soup, Turkish or otherwise, and get a
lower spike than I would with a handful of peanuts, GI = 7.

I wonder what their noodles are made from. It does not sound credible to me either.

That's why an acronym unknown to scientists is the most
important one of all to diabetics. Not GI, GL, BG, BP, PP,
LDL, HDL or the multitude of others.

It's YMMV. 

I'll stop now before we start talking about TLAs and ID-ten-T errors ;)

Cheers, Alan, T2, Australia. 

Cheers,
VBH.
.

Relevant Pages

  • Re: ideas why Metformin isnt preforming please?
    ... what I eat most days, usually 6.7) Afternoon snack 1 low fat plain yog. ... >>lower if I eat fish and no potatoes. ... >>broccoli, onions or tomato. ... Unless you're eating enormous quantities of tomatoes ...
    (alt.support.diabetes)
  • Re: Cooking for a (small) crowd
    ... We had a friend who couldn't eat anything with onions, ... garlic or tomatoes in it. ... for a weekend once and, as far as food went, it was a living hell. ...
    (rec.food.cooking)
  • Re: *ping* jacks
    ... How are your tomatoes doing? ... Homemade bread with vine ripened tomatoes and miracle whip. ... I wouldn't even know how to cook one, let alone eat one. ...
    (alt.support.stop-smoking)
  • Re: Another Crossword answer needed
    ... T-Bone Steak with Mushrooms and Balsamic Onions, ... mushrooms and onions, and garlicky slow-grilled tomatoes ... T-bone steaks ...
    (uk.people.silversurfers)
  • Re: Another Crossword answer needed
    ... T-Bone Steak with Mushrooms and Balsamic Onions, ... mushrooms and onions, and garlicky slow-grilled tomatoes ... T-bone steaks ...
    (uk.people.silversurfers)
Loading