Why does white pasta have a lower glycaemic index than white bread when they’re both made from wheat?
List of various foods and their glycaemic indexes from diabetes.org:
Low GI Foods (55 or less)
100% stone-ground whole wheat or pumpernickel bread
Oatmeal (rolled or steel-cut), oat bran, muesli
PASTA, converted rice, barley, bulgar
Sweet potato, corn, yam, lima/butter beans, peas, legumes and lentils
Most fruits, non-starchy vegetables and carrots
Medium GI (56-69)
Whole wheat, rye and pita bread
Quick oats
Brown, wild or basmati rice, couscous
High GI (70 or more)
WHITE BREAD or bagel
Corn flakes, puffed rice, bran flakes, instant oatmeal
Shortgrain white rice, rice pasta, macaroni and cheese from mix
Russet potato, pumpkin
Pretzels, rice cakes, popcorn, saltine crackers
melons and pineapple
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One comment a "Why does white pasta have a lower glycaemic index than white bread when they’re both made from wheat?"
Glycemic index is based on how quickly the carbs are converted to sugar as you digest them. It’s not just the raw ingredients that matter. Pasta has a dense structure, especially if you eat it al dente (slighly chewy). The sugars are released more slowly than white bread.
Here’s a good article on it:
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