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Can someone direct me to a table or list of preferred High-Glycemic Carbs for the backload? The book provides a table of low-carb vegetables but only refers to a list of High-Glycemic Carbs in the index which does not exist.Thanks-mm
I mean, it's not that hard.White bread, white rice, potatoes, bananas, milk, then of course cookies, ice cream, pizza, brownies, poptarts.
I've got a small list sitting on my phone I've accumulated from different websites I'll list here for you. The number following the food is the glycemic index.Mashed potatoes -92Baked potatoes -98French fries -75White bread/bagel -72French baguette -95Jasmine rice -89Parsnips -97Russet potatoes - 111 (?)I'm a little iffy on the last one they had listed at 111.... but hey, whatever. Its a potato and its waxy.You can just google high glycemic carb foods and create your own list.
thanks for your quick response. i guess i should have added that i try to eat clean (Paleo) and gluten-free whenever possible, which omits more than half of your list, Trevorxgage. that's why i was hoping for a somewhat exhaustive list with GI and GL ratings from which to choose food that i can eat.i really like Kiefer's science and his thorough explanations. he's obviously done a lot of research. that said, when paying $77 for an e-book I sort of expected the same attention to detail to be paid to the meal plans and basic info. for example, on page 105:"The ration of amylose to amylopectin helps determine the best carbsfor optimal results when Carb Back-Loading. For example, pickwaxy potatoes (purple) over russets, or sticky-rice over spaghetti. Iprovide tables in the index."but the tables are not provided.Thanks again-mm
Insulin index is arguably more important than GI anyway – however, finding a table for that is definitely harder.
Sticking to the High GI-Carbs will be good enough, considering the GL of a food though, if your going with a lower GI food and pairing it with fat, protein, (for example pasta). I would suggest having a Whey Shake+Leucine shake, or Chocolate Milk, something to add to the “spike.” Not going to kill if you don't, but it will for sure help if you do.
thought he said no pasta?Anyone know if spinach pasta can be eaten?
Correct no pasta, at least not in large amounts.
thought he said no pasta?Anyone know if spinach pasta can be eaten?
Correct no pasta, at least not in large amounts.
As far as I understand, the pasta thing is because of its "coating"-something. Not 100 % sure on that one. But, does someone know if fresh pasta is better? This is the stuff I'm talking about: http://4.bp.blogspot.com/-gXgCGm7hhjQ/T2lqNkperfI/AAAAAAAAAjk/bC36P3Et7S0/s1600/IMG_8966.jpg .. It's kind of soft before cooking also.
Rice pasta can gave a GI as high as 90.. depends how long you cook it… regular wheat pasta is generally pretty low on the GI scale though..
Rice pasta can gave a GI as high as 90.. depends how long you cook it... regular wheat pasta is generally pretty low on the GI scale though..
+1You can cook regular pasta to nearly mush and get a good response out of it, but nobody cooks pasta like that. And I don't see why anyone would want to, eww
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