Pasta Scores Lower Insulin Index Than Fruit

Discussion in 'Diet' started by Hgreen56, Oct 7, 2020.

  1. Hgreen56

    Hgreen56 Member

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    So ray is avoiding high insulin spiking foods becease insulin cause lots of stress hormones.
    Thats why he advised to eat sugar and ditch starch right?

    So i have noticed that pasta scores lower on insulin index than most fruit

    So why he never talks about pasta? (or did he?)
    there is also gluten free pasta..

    white pasta: Insulin index > 40 ± 5
    apples: Insulin index > 59 ± 4
    Oranges Insulin index > 60 ± 3
    Insulin index - Wikipedia

    i would say if someone who have problems with his bloodsugar than pasta looks like better source of carbs.
    Especially if you want to follow a high carb - low fat diet...
    Its more filling than all the sugars and liquid does.

    But probably i missing something here besides the gluten...
     
  2. tankasnowgod

    tankasnowgod Member

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    Nope, that's not the reason. He doesn't really think the glycemic index is very important. Have you read his articles on the matter?

    Glycemia, starch, and sugar in context

    Glucose and sucrose for diabetes.

    "The degenerative diseases that are associated with hyperglycemia and commonly called diabetes, are only indirectly related to insulin, and as an approach to understanding or treating diabetes, the “glycemic index” of foods is useless. Physiologically, it has no constructive use, and very little meaning."

    "
    Although pure fructose and sucrose produce less glycemia than glucose and starch do, the different effects of fruits and grains on the health can't be reduced to their effects on blood sugar.

    Orange juice and sucrose have a lower glycemic index than starch or whole wheat or white bread, but it is common for dietitians to argue against the use of orange juice, because its index is the same as that of Coca Cola. But, if the glycemic index is very important, to be rational they would have to argue that Coke or orange juice should be substituted for white bread.

    After decades of “education” to promote eating starchy foods, obesity is a bigger problem than ever, and more people are dying of diabetes than previously. The age-specific incidence of most cancers is increasing, too, and there is evidence that starch, such as pasta, contributes to breast cancer, and possibly other types of cancer.

    The epidemiology would appear to suggest that complex carbohydrates cause diabetes, heart disease, and cancer. If the glycemic index is viewed in terms of the theory that hyperglycemia, by way of “glucotoxicity,” causes the destruction of proteins by glycation, which is seen in diabetes and old age, that might seem simple and obvious."
     
  3. paymanz

    paymanz Member

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    glycemic index is not the only reason for avoiding starch.

    starch doesnt get digested as good as sugar so some of it reaches lower portion of intestine and feeds bacteria. there are other reasons for avoiding starch also. persorption of starch particles and as you said gluten.

    search the forum you find a lot of discussions.
     
  4. commas

    commas Member

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    How is insulin index even a thing? Don’t people produce different amounts of insulin to a food based off how well there glucose metabolism is?
     
  5. OP
    Hgreen56

    Hgreen56 Member

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    hm hm
    but according to Peat Blood sugar spikes arent good- they lead to obesity.
    also he said that high insulin spikes cause stress hormones.

    this is new for me... if this is true than its makes more sense..
     
  6. schultz

    schultz Member

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    On top of this, grains have high phosphorus and low calcium.
     
  7. Hans

    Hans Member

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    GI doesn't mean a lot, it depends on how you respond to a food. If you're insulin resistant, you'll have prolonged elevations on insulin and glucose over multiple hours and this can lead to oxidative stress.
    Fiber with fat slow digestion which will prolong the elevated blood sugar even more. If your cells are relatively healthy and your stress hormones low, then the cells can take up the glucose and blood glucose will not rise too high for too long.
    One of the major reasons people have hyperglycemia is because of elevated stress hormones and gluconeogenesis and not due to the inability to uptake glucose.
    Only GLUT4 is upregulated by insulin, the other GLUT transporters can transport glucose into the cell just fine even when someone is insulin resistant.

    Also, fructose has a insulin-mimitic effect and can speed up glucose uptake into cells which help to lower hyperglycemia.
     
  8. Hans

    Hans Member

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    Yes that is true. One person might get a massive spike from cookies and another don't even get a spike at all.
     
  9. OP
    Hgreen56

    Hgreen56 Member

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    ah ok, then its makes more sense why gi or insulin index is not important then.
    thanks.
     
  10. Recoen

    Recoen Member

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    Everyone always discusses insulin but they hardly discuss potassium. Insulin transport only accounts for a relatively little amount through GLUT4. Figuring out why potassium is not getting into the cell (cytoplasm structure- ATP and CO2) should be the focus.
     
  11. Kvothe

    Kvothe Member

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    Can anyone explain to me why white pasta has such a remarkably low glycemic and insulin index? I'm failing to understand why the values are so much lower than those for other starches like rice, or why the values are lower than for even whole grain pasta.
     
  12. OP
    Hgreen56

    Hgreen56 Member

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  13. Kvothe

    Kvothe Member

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  14. PxD

    PxD Member

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    More important than Glycemic Index is Glycemic Load. GI doesn’t take into account portion size. GL does, and fruits tend to have far lower glycemic loads than grains do.
     
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