GI of grits

rbuchman · 05-Jul-05, 01:56 PM

Yes I already looked and couldn't find them on several sites. And how should they be thought of i.e. as an alternative to oatmeal? corn? potatoes? rice? white flour? what are they closest to nutritionally/GI

**Lady C** · 05-Jul-05, 02:10 PM

Grits are made from a corn meal substance. Go to your local grocery store and see what the box says for nutrition value. I have gone into the store with notepad and pencil and written down information from boxes before.

Gearloose · 05-Jul-05, 06:40 PM

Quote:

Originally Posted by rbuchman

Yes I already looked and couldn't find them on several sites. And how should they be thought of i.e. as an alternative to oatmeal? corn? potatoes? rice? white flour? what are they closest to nutritionally/GI

Grits are made from dried, ground Hominy--which is a way of preparing corn that removes the shell. GI for hominy should be the same.

Gearloose

rbuchman · 06-Jul-05, 08:13 AM

Hominy doesn't show up either

**Lady C** · 06-Jul-05, 08:26 AM

use a different database - http://www.nutritiondata.com/facts-001-02s01bx.html

rbuchman · 06-Jul-05, 12:31 PM

Interesting and thanks but did I miss the GI rating amist all the other info?

Lift2Live · 06-Jul-05, 07:02 PM

Found this under hominy at http://www.glycemicindex.com

Food Name and Manufaturer: Corn hominy (Zea mays)(Pima Indian, USA) USA

GI (vs Glucose): 40 +/- 5

Serve Size: 150

Carb per Serve (g): 12.9

Glycemic Load: 5.2

Time Period of Test: 2h

Subjects Used in Test: Normal

Reference: Brand JC, Snow BJ, Nabhan GP, Truswell AS. Plasma glucose and insulin responses to traditional Pima Indian meals. Am J Clin Nutr 1990; 51: 416-20.