There have been some surprises, particularly that some bread, potatoes and rice are digested quickly, whereas some mixed foods that contained sugar, ice-cream and some confectionary, did not produce as dramatic a rise in blod sugar as had been expected. Pasta, white and wholemeal, made in the traditional way from duram wheat, has a low GI factor (30-50), with wholemeal pastas having the lower scores. This is because the duram wheat grain is very hard and the semolina, the starchy centre of the cracked grain, breaks into large particles which resist breakdown by enzymes during digestion. Pasta made from rice or vegetable flour or softer flour usually has a higher GI score.
Of all the starchy staples, pasta has the lowest GI score, both fresh and dried. The GI score of potatoes and rice varies between varieties, but not enough to be important in the overall diet. Regardless of GI score, bread, potatoes, pasta and rice are all very valuable foods, and the wholemeal and brown versions are the most nutritious. Incidentally, the power foods, peas, carrots and sweetcorn share the distinction of having the lowest glycemic index of foods among vegetables
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