Citat:
Originally posted by John M
Hur är det med kidneybönor då, också superhögt II? Dom är konserverade.
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Tryck, varaktighet och temperaur under "tillverkningen" ligger bakom. Så det gäller alla bönor på burk. Dock ej "naturella", eller sådana du kokat själv.
Profiles of glucose and insulin responses to home-cooked beans were flatter and more attenuated than responses to canned beans or glucose, which correlates with the in vitro data showing a six-to-eight times higher rate of starch hydrolysis in canned beans relative to boiled beans. Increases in temperature (pressure) and duration of pressure-cooking resulted in increased starch digestibility.
Am J Clin Nutr. 1986 Sep