Quote[/b] ]How Correct Are Glycemic Index Values?
Glycemic Index values are usually listed with their value, type of subjects tested to gain values, and original source of data. This information is valuable when determining whether one personally finds the values relevant. Also, if two values have been published for a given food both will be provided, or shown how the mean was found. Usually these values are reassuring because they are generally consistent. An example is that apples may only vary between thirty-two and forty in four separate studies. Although these values are quite close, GI values should not be expected to be exact(Miller,1995).
There are some instances of great variation. Porridge may be scored as low as forty two and as high as seventy five due to methods of cooking and processing. Particle size is also important. As the particle size decreases the glycemic index increases. Also to be considered is gelatinization. The greater the degree in starches the higher the glycemic index. Particle size and gelatinization help to explain why the GI's of bread and pasta differ so much.
With an accurate Glycemic Index, one should be able to determine which foods will illicit high or low insulin responses. "In general insulin responses follow the rank order of glycemic responses" (Milller,1995). This would be supportive of the Sugarbusters diet in which lower GI foods are encouraged because of low insulin levels.
