people keep saying porridge is low GI I can’t see it myself
porridge is low GI if made using a wholeoats, they contain a water soluble polysaccharide fibre known as beta glucan.
Beta-glucan increases the viscosity of food in the small intestine and delays absorption, thereby reducing peak postprandial blood glucose and insulin levels.
Wholegrains are also a good source of B complex vitamins, co factors for the enymes involved in carbohydrate metabolism.
🙂
porridge is low GI if made using a wholeoats, they contain a water soluble polysaccharide fibre known as beta glucan.
Beta-glucan increases the viscosity of food in the small intestine and delays absorption, thereby reducing peak postprandial blood glucose and insulin levels.
Wholegrains are also a good source of B complex vitamins, co factors for the enymes involved in carbohydrate metabolism.
honey has glucose and fructose and not really that different to table sugar
This is the trouble with looking at lists of ingredients and chemical formulae – it completely overlooks the presentation of the food material, any other nutrients it may contain and their potential interactions.
Jordan’s crunchy oats keeps me going for ages. It’s got sugar in it but it’s also got fat, and is very much whole grain. I would guess it’s fairly low GI.
If you want to spend an hour listening to someone who actually knows about this stuff the best thing I can think of is this. It’s the best thing I’ve heard.
Chocolate milk. Cheap, easy to get and has pretty much everything you need in the right proportions for a.recovery drink… According to one of my regulars who is a nutritionist for the US navy anyway.
