I looked at the glycemic index of sugar (68) and other foods on the internet..and wholemeal bread, for example, has almost the same value and many even have a higher value, e.g. white bread (73)
If, for example, wholemeal bread (70) doesn't make me fat, then theoretically sugar shouldn't either, right?
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Which are suitable for a whole-grain roll with egg or cheese?
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The Glycemic Index refers to 50 gr of the carbohydrates of the respective food and says how much the blood sugar level increases (sugar 65 vs. wheat full grain bread 70 vs carrot 45) and a strong rise is unhealthy. For most, however, it is not very useful because different foods also contain different amounts of carbohydrates. Much better is the glymic burden, which shows how strong the blood sugar level rises after eating 100 gr of the whole food and then it looks a bit different (sugar 64 vs wheat full grain bread 32 vs carrot 4). By the way, carbs do not per se thick, too many calories make thick when the body gets more calories than it actually needs.
The concept of the Glycemic Index (GI) is not undeniable, perhaps you know.
The sugars have a different GI: Grape sugar (glucose) has a GI of 100. Fruit sugar (fructose) of 25. In the case of household sugar (which consists half of glucose, half of fructose), the GI lies in between.
The value you have given for whole grain bread is for bread made of finely ground whole grain flour. Grobe’s whole grain bread with whole grains has a GI of about 50.
The GI applies to individual foods and for a mixed meal, the increase in blood sugar then looks different.
Individual foods (also sugar) do not automatically make thick. It always comes to the crowd. I wouldn’t advise you to shove sugar in you.
These were some hints, hope your questions are halfway answered.
Who says full grain doesn’t make thick?
This is an illusion.
Full grain is “healthy” in relation to other flour products, but it was already. And a little more fiber.
Still full of carbohydrates.
Compared to “gant” plants ( vegetables, salads etc.) whole grain is unfortunately ne total rivet.
It’s just the least because whole grains are hugging everywhere.
Sorry, for the devastating news of the day (as far as… ;))
Personally, whole grain bread, rice and other things do not make me thick with a high glycemic index. Thank you.
As with so many in life, it is sometimes the individual constitution. Some are very good exploiters, others unfortunately the exact opposite. For example, I prefer to keep my weight when I eat bread or rice regularly. In principle, whole grain bread, rice etc. are also carbohydrates that are broken down to glucose. And if more glucose is in the blood than insulin can “move” into the cells, our metabolism is just turning to fat stores. I’m glad you seem to be a good valuer in this respect. Of course, this can also change in the course of life. Have a good day.
Whether the glycemic index of a food is 0 or 100, it doesn’t matter.
Dick makes you a calorie surplus, not a single food.
Some dark bread is dyed with sugar cucumber.