I was thinking of the Glycemic index myself. It does appear that any processing at all changes the Glycemic index of grains, which is the way I think of it.
Having a 'hyperglycemic' in my close personal circle who won't make time to go to the nutritionist, so he goes by a few remarks made by his doctor for changing his diet, plus having been on the South Beach Diet for fun, I checked into this.
Products made with whole grain flour apparently do have a lower glycemic index than non-whole-grain flour products, when you look at the tables. This seems to be pretty consistent for each grain. Some grains have higher glycemic indexes no matter how they are processed into food.
But since I'm not going by the marketing hype for myself, I don't worry about what the marketing says, unless I'm shopping for someone else...
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bunnyjadwiga) wrote2006-05-23 03:09 pm
no subject
Having a 'hyperglycemic' in my close personal circle who won't make time to go to the nutritionist, so he goes by a few remarks made by his doctor for changing his diet, plus having been on the South Beach Diet for fun, I checked into this.
Products made with whole grain flour apparently do have a lower glycemic index than non-whole-grain flour products, when you look at the tables. This seems to be pretty consistent for each grain. Some grains have higher glycemic indexes no matter how they are processed into food.
But since I'm not going by the marketing hype for myself, I don't worry about what the marketing says, unless I'm shopping for someone else...