GI:t på gröt av grynblandning?

[[ZipX]]

Någon som har koll på vad GI:t kan vara för gröt som man kokar på grynblandning av de fyra sädesslagen?

[King Grub]

Jag tror ingen har räknat ut några exakta siffror, men du kan räkna med en låg siffra.

[[ZipX]]

här va det snabba svaR! tack tack

[King Grub]

En artikel som uppmuntrar till att äta mer gryn:

Properties of whole grain foods that improve glycemic responses and may prevent diabetes onset

The degree to which the consumption of whole grain foods can improve postprandial insulin and glucose responses depends on a number of factors. Grains with high levels of the soluble fiber beta-glucan, such as oats, rye and barley are generally more effective than wheat, which contains predominantly insoluble fiber. These reductions in plasma glucose and insulin responses (up to 96% with oat) are attributed to the viscous properties of beta-glucan. Greater particle size and amylose (versus amylopectin) contents also result in a lower postprandial glycemic response. Processing and refining result in greater insulin and glucose responses. The amount of carbohdyrate being tested as well as the age and health of the subject must be considered when examining glucose and insulin responses to food. The replacement of low fiber, processed grain foods such as cornflakes or white bread with whole grain high fiber or high amylose foods, such as oats or certain strains of corn can improve postprandial glycemic responses and may reduce the risk of diabetes onset.

Hallfrisch, J., Behall, K.M. Mechanisms of the effects of grains on insulin and glucose responses. J. Am. Coll. Nutr. 19:320S-325S, 2000.