Durum Wheat

[lucky luke]

I was browsing in the Glycemic Acid Index Chart of foods and I realized that pastas made from % 100 Durum Wheat have very low glycemic acid index...

Here in Turkey, all pastas are obliged to be done with %100 durum wheat...
So, is it wise replacing white rice with pasta in my cutting diet?

btw, does anyone know a good list of Glycemic Acid Index? (with exact numbers)

[Lady C]

Try this thread and use the second reference (nutritional data) - it is my personal favorite.

[Octagon]

Originally Posted by lucky luke

...(with exact numbers)

There are too many variables when it comes to glycemic index to expect to find exact numbers.

How food is prepared (boiled vs baked vs steamed vs raw) can (in some cases fairly dramatically) effect glycemic index.

The other foods eaten as part of that meal can effect the glycemic index of each individual food. For instance, fatty foods are digested relatively slowly, simple carbs are digested relatively quickly - what do you think happens when say a baked potato is covered in butter?

There are even individual variables. Do you think how thoroughly a person chews his/her food might impact how quickly it's digested? Of course it can.

So don't worry too much about 'exact numbers'. GI can be useful as a very broad measure but don't get too caught up in it.