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Notes of the CH Class, GI depends on, Pulses, Soy, Gluten, Inulin, Flour…
Notes of the CH Class
GI depends on
Viscosity of fiber
Harder enzymes to penetrate
Low GI
Fat and protein content
Low GI
Acid content
Low GI
Food processing
High GI
Cooking
More Soft
Low Gi
Types of starches (ex: amylopectin and amylose)
Sugar content
Physical entrapment
Pulses
Soluble Fiber
Low GI (Glycemic Index)
Rich in Protein
B Vitamin
High Fe, Ca
Soy
High Folic Acid
High Fiber
High Se and Zn
B and E vitamin
High Protein
Gluten
:warning:
Oats and Rice Flour are usually contaminated with gluten
Barley
Rye
Wheat
Inulin
Increase creaminess
Common in cheeses
lower pH
Bigger Ca Solubility
Flour of Pulses
Cook the grains:!:
Dry the grains
Make a flour
Important because when raw, it has lectin (bad for you)
Fibers
Low absorption
Fats
Cholesterol
Sugars
Glycemic Index (GI)- method of classifying foods according to their
potential to raise blood glucose
Food with high GI (>70)
High insulin response
High blood sugar levels
Rapid decrease of blood sugar levels
Sugar goes to the Cells
ATP
Fat
Food with low GI (<55)
Moderate insulin response
Moderate blood sugar levels
Sugar goes to the cells
ATP
No fat
Glycemic Load (GL)
GL= (Amount x Amount CH) /10000
Oligosaccharides (8-10 Glucose)
Cereals
Whole grains are the best source of cereals
