GI content of these foods

[CrazyLoc]

Does anyone know the GI of these foods? These are my favorite sources of carbs and i eat them every day, just wondering which ones I should eat more of and which ones I should eat less of:

Thanks in advance:

Skim Milk
Wonder Brand Wheat Bread (2 slices yield 26g carbs with 4g fiber)
Pinto Beans
V8 Juice

[TheWaffleIron]

Originally Posted by CrazyLoc

Does anyone know the GI of these foods? These are my favorite sources of carbs and i eat them every day, just wondering which ones I should eat more of and which ones I should eat less of:

Thanks in advance:

Skim Milk
Wonder Brand Wheat Bread (2 slices yield 26g carbs with 4g fiber)
Pinto Beans
V8 Juice

Don't worry about the glycemic index. It is irrelevant.

[GHSW27]

Originally Posted by CrazyLoc

Does anyone know the GI of these foods? These are my favorite sources of carbs and i eat them every day, just wondering which ones I should eat more of and which ones I should eat less of:

Thanks in advance:

Skim Milk
Wonder Brand Wheat Bread (2 slices yield 26g carbs with 4g fiber)
Pinto Beans
V8 Juice

skim milk is like 30
the bread is probably 40-50
the beans are like 30
V8 juice should be very low

[CrazyLoc]

Originally Posted by GHSW27

skim milk is like 30
the bread is probably 40-50
the beans are like 30
V8 juice should be very low

skim milk is 30 even though its loaded with sugar?

[dn27]

Yes, it's got protein to slow it down, and lactose is a pretty slow digesting sugar.

[TheWaffleIron]

Originally Posted by CrazyLoc

skim milk is 30 even though its loaded with sugar?

Originally Posted by dn27

Yes, it's got protein to slow it down, and lactose is a pretty slow digesting sugar.

Milk has a very high insulin index, of which its glycemic index is not an accurate indicaton.

1: Am J Clin Nutr. 2001 Jul;74(1):96-100.

Inconsistency between glycemic and insulinemic responses to regular and fermented milk products.

Ostman EM, Liljeberg Elmst?hl HG, Bj?rck IM.

Department of Applied Nutrition and Food Chemistry, Center for Chemistry and Chemical Engineering, Lund University, Sweden. elin.ostman@inl.lth.se

BACKGROUND: Foods with a low glycemic index are increasingly being acknowledged as beneficial in relation to the insulin resistance syndrome. Certain organic acids can lower the glycemic index of bread products. However, the possible effect of acids in fermented milk products on the glycemic index and on insulinemic characteristics has not been addressed. The metabolic effects of fermented milk or pickled products used as additives to mixed meals have also not been addressed. OBJECTIVES: One objective was to characterize the glycemic and insulinemic responses after intake of regular or fermented milk products (study 1). In addition, the acute metabolic effect of fermented milk (yogurt) and pickled cucumber as supplements to a traditional breakfast based on a high-glycemic index bread was evaluated (study 2). DESIGN: Ten healthy volunteers were served different breakfast meals after an overnight fast. Capillary blood samples were collected before and during 2 (study 1) or 3 (study 2) h after the meal. White-wheat bread was used as a reference meal in both studies. RESULTS: The lactic acid in the fermented milk products did not lower the glycemic and insulinemic indexes. Despite low glycemic indexes of 15-30, all of the milk products produced high insulinemic indexes of 90-98, which were not significantly different from the insulinemic index of the reference bread. Addition of fermented milk (yogurt) and pickled cucumber to a breakfast with a high-glycemic index bread significantly lowered postprandial glycemia and insulinemia compared with the reference meal. In contrast, addition of regular milk and fresh cucumber had no favorable effect on the metabolic responses. CONCLUSIONS: Milk products appear insulinotropic as judged from 3-fold to 6-fold higher insulinemic indexes than expected from the corresponding glycemic indexes. The presence of organic acids may counteract the insulinotropic effect of milk in mixed meals.

[dn27]

Yeah, I know it spikes insulin, but the question was for GI. The insulin spike is the reason I drink milk PWO!! PLus choco milk + choco whey taste great.