Testing the Glycemia... just curious.

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Roman
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Testing the Glycemia... just curious.

Post by Roman »

100 gr. of Spaghetti, cooked, unenriched, with added salt, are 30.59 grams Carbohydrates (Starch 26.01, Sucrose 0.09, Glucose 0.04, Fructose 0.03 and Maltose 0.4).

200 gr. of Pear (Pyrus communis) are 30.92 grams Carbohydrates (no Starch, Sucrose 1.56, Glucose 5.52, Fructose 12.46, Maltose 0.02, Lactose 0.02).

There is a GREAT difference... Ok?

100 gr. of Spaghetti should increase my Glycemia Blood Rate much more then 200 gr. of Pear.

My question:

Could I verify this?

Could I test my Glycemia Blood Rate with this kind of tester (http://tinyurl.com/wnrpp) after eating pasta, and in the next morning, pear?
Thomas
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Post by Thomas »

Just check out the glycemic index. Many people have already done this work for you.

www.glycemicindex.com
Roman
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Post by Roman »

Thomas wrote:Just check out the glycemic index. Many people have already done this work for you.

www.glycemicindex.com
I am just trying to do this experiment by myself.

It seems INCREDIBLE to me that 100 gr. of white bread raise glycemia blood rate as much as 100 gr. of honey. :shock:

I MUST verify, by myself, but I don't know exactly how...

... in the morning, I suppose, before and after eating...
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RRM
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Post by RRM »

Roman wrote:It seems INCREDIBLE to me that 100 gr. of white bread raise glycemia blood rate as much as 100 gr. of honey.
Thats impossible because honey contains about 50% more insulin-triggering molecules whereas its also digested more rapidly, so that taking all the honey in one setting would have a substantial greater effect.

100 g honey contains:

33.9 g glucose
38.8 g fructose
2.4 g sucrose
0.4 g protein

whereas 100 g white bread contains:

39.6 g starch
1.8 g glucose, fructose and sucrose
7.6 g protein
1.2 g fat
Roman
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Post by Roman »

RRM wrote: ... honey contains about 50% more insulin-triggering molecules whereas its also digested more rapidly...
I'm sorry, RRM, I don't understand you.
Could you explain it to me in an easier way?

Which are those "insulin-triggering molecules", I mean "their name"?
RRM wrote: 100 g honey contains:

33.9 g glucose
38.8 g fructose
2.4 g sucrose
0.4 g protein

whereas 100 g white bread contains:

39.6 g starch
1.8 g glucose, fructose and sucrose
7.6 g protein
1.2 g fat
Are you suggesting not to consider "glycemic index" for this experiment?

I thought that when I read starch I'd have to think "glucose", and that blood glycemia rate was just a consequence of glucose (or starch) intake.

So I thought this:

almost the same quantity of glucose (or starch) = almost the same blood glycemia rate

Could you explain? :roll:
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RRM
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Post by RRM »

Roman wrote:I'm sorry, RRM, I don't understand you.
Could you explain it to me in an easier way?
Which are those "insulin-triggering molecules", I mean "their name"?
All the ones listed.
Honey is more energy-dense and thus more insulin-triggering if we consider 100 gram of honey versus 100 gram of white bread.
Are you suggesting not to consider "glycemic index" for this experiment?
Yes, because the glycemic index does not take into account the effects of protein.
I thought that when I read starch I'd have to think "glucose"
Yes, but the speed of digestion also is important.
and that blood glycemia rate was just a consequence of glucose (or starch) intake.
And thats exactly where it fails.
The effects of protein are even strionger than those of glucose.
Roman
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Post by Roman »

Ok.

But however, it'd be possible to check the blood glycemia rate all the day long with this diet.

I read that on this diet Glycemia level (and consequent insulin level) fluctuates less than on "normal" diet (with pasta, bread, pizza, etc.).

Is that correct?

I'd merely like to verify if that is TRUE on myself.

Two days, the first with Wai Strict Diet, from 8.00 am (just before getting up) to 11.00 pm (just before going to bed).

Test blood glycemia level each hour, 16 times.

The second day, the same thing, with "normal" diet, same quantity of Kcal, obviously.

I'd see something different, shouldnt' I ?
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Post by RRM »

Roman wrote:I read that on this diet Glycemia level (and consequent insulin level) fluctuates less than on "normal" diet (with pasta, bread, pizza, etc.). Is that correct?
Yes, as with every big meal, there is lots of extra energy that needs to be stored. The smaller and more frequent the meals, the greater the ratio of energy not stored (used for replenishing blood energy and for directly utilized energy).
I'd merely like to verify if that is TRUE on myself.
Thats best, indeed.
But HOW do you test the glycemia level?
Will you only measure the effects of carbs, or also of protein and fat. In other words, will you measure how much insulin is produced?
Roman
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Post by Roman »

RRM wrote: ...But HOW do you test the glycemia level?
With something like this (http://www.joset.ch/apo/images/accuchek ... us_200.jpg), for example.
RRM wrote: Will you only measure the effects of carbs, or also of protein and fat. In other words, will you measure how much insulin is produced?
Well, at the beginning, I'd like to isolate the effect of starch.

STARCH VS FRUITS ... or SPAGHETTI VS FRUITS.

I could keep myself from protein intake at all for two days.
I could use the same quantity of e.v. olive oil for Day 1 and Day 2.
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Post by RRM »

Interesting. Please keep us updated.
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