Whole Grain Glycemic Index
Anything Whole Grain, Glycemic Index is perfect! But make
sure you understand what we are refering to:
The difference between
Wholemeal and Wholegrain
Confused between these terms? Many people are.
Bread is made from flour, which comes from cereal grains
such as wheat, oats, barley or rye.
A kernel of grain is made up of an outer husk of bran, an
inner endosperm of starch and protein, and a germ seed
which contains antioxidants and vitamins.
Whole grains contain the full grain, in
contrast to refined grains such as white flour that have
had the bran and germ removed, leaving only the starchy
endosperm.
Whole meal flour is made from ground up
whole grains, and therefore, wholemeal foods are also
wholegrain.
However, be careful to read the label when buying wholemeal
bread, as sometimes these contain a mixture of
wholemeal and refined flour.
Wholegrain bread contains the whole grain
and is also very high in fiber, making it the best choice.
Whole-grain foods contain the entire grain, including the
bran, the endosperm, and the germ.
Epidemiological studies have found that diets rich in whole
grains are associated with reduced risks of cardiovascular
disease and type 2 diabetes compared to diets high in refined
grains.
Whole Grains have a low GI Index
Whole grains that are minimally processed,
preferably with the whole kernel, such as steel cut oats, brown
Basmati rice, dense whole grain breads with nuts, seeds or
sprouted grains, sourdough bread, lightly sweetened granola or
muesli and al dente pasta have a low GI
index.
Whole Grain Glycemic Index
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