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?
Testing the Glycemia... just curious.
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Just check out the glycemic index. Many people have already done this work for you.
www.glycemicindex.com
www.glycemicindex.com
I am just trying to do this experiment by myself.Thomas wrote:Just check out the glycemic index. Many people have already done this work for you.
www.glycemicindex.com
It seems INCREDIBLE to me that 100 gr. of white bread raise glycemia blood rate as much as 100 gr. of honey.
I MUST verify, by myself, but I don't know exactly how...
... in the morning, I suppose, before and after eating...
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.Roman wrote:It seems INCREDIBLE to me that 100 gr. of white bread raise glycemia blood rate as much as 100 gr. of honey.
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
I'm sorry, RRM, I don't understand you.RRM wrote: ... honey contains about 50% more insulin-triggering molecules whereas its also digested more rapidly...
Could you explain it to me in an easier way?
Which are those "insulin-triggering molecules", I mean "their name"?
Are you suggesting not to consider "glycemic index" for this experiment?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
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?
All the ones listed.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"?
Honey is more energy-dense and thus more insulin-triggering if we consider 100 gram of honey versus 100 gram of white bread.
Yes, because the glycemic index does not take into account the effects of protein.Are you suggesting not to consider "glycemic index" for this experiment?
Yes, but the speed of digestion also is important.I thought that when I read starch I'd have to think "glucose"
And thats exactly where it fails.and that blood glycemia rate was just a consequence of glucose (or starch) intake.
The effects of protein are even strionger than those of glucose.
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 ?
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 ?
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).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?
Thats best, indeed.I'd merely like to verify if that is TRUE on myself.
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?
With something like this (http://www.joset.ch/apo/images/accuchek ... us_200.jpg), for example.RRM wrote: ...But HOW do you test the glycemia level?
Well, at the beginning, I'd like to isolate the effect of starch.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?
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.