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I'm not sure where to post this, but since CBL requires high GI carbs, why not here.I don't understand why white pasta is not high GI (I heard Kiefer say this a couple of times), when white bread is? I though it was the flour/grains that made it high GI.
It's based on the way it's cooked. You have to overcook pasta to give it a high GI.Rice pasta has a pretty high GI without being overcooked though.
Two reasons I know of off the top of my head, the first is pastification of coarse wheat, and the second is the type/class of wheat generally used in pasta.1.Hydration and heat raise food’s Glycemic Indexes. Extruding wheat paste through a drain heats the food in such a way that it produces a protective coating which slows down starch gelatinization, this is called Pastification. Pastification is a process that is capable of delaying starch hydration, creating a type of film that delays gelatinisation as occurs for spaghetti and in general for raw pasta. 2.Durum wheat is typically the wheat used in dried pasta (Durum has a yellow endosperm, which gives pasta its color) and it is higher in protein, making it a "hard" flour. The higher the protein content of a grain the lower the glycemic index it has.However, like Trevor stated, you can overly cook pasta to a nice mush and it would increase the glycemic index as you have broken down the pastification process. I don't care for mush, and I enjoy my pasta a tad on the crunchy side, so I just don't eat pasta. 🙂Oh! A good idea if you're still curious, is to google, "Factors that effect the GI of food." That'll be fun to read through different articles, quite interesting stuff.
Really interesting stuff. I was always curious about it too because other than gluten possibly being an issue, I never knew exactly why it wasn't high GI either because it was wheat.So would lasagna do better since it is baked and not boiled?
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