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I wish there was something like this to see how foods would affect insulin levels. I’ve taken to calling insulin the fat storage hormone. Surprisingly glycemic index doesn’t always correspond to insulin level rise.
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Question: is what you are saying widely accepted by the experts who study human digestion, metabolism, and appetite, or is it a minority view? On a more anecdotal level, I don't find that eating apples makes me hungry shortly afterwards.
I studied medicine at the university that created and trademarked he glycaemic Index (GI). Prof Brand-Miller gave us lectures in physiology and nutrition. Even as she was giving them there was an understanding in the cohort that GI was flawed. for example, a high fructose meal is extremely low GI but that says nothing about either it’s nutritional value or how it will affect your bosy’s insulin response, which when y…
PS. If anyone has a serious nutrition background and wants to develop algorithms for dietary value prediction based on customized meals and disparate data sources, we are hiring.
Reminds my little toy project: https://aminosplore.metacursion.com/ It displays 7 main protein content and lets to compare if you wanna build whole picture. It's super alpha and barely works (Chrome desktop only, loads entire ~40mb SQLite-webassembly database...)
Are you sure this data is correct? It shows that boiled brown rice has a glycemic load higher than white rice.
The data was taken from http://www.diogenes-eu.org/GI-Database/Default.htm ( https://github.com/assafmo/gl-calc/tree/master/src_data )
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Something I rarely see addressed as an outsider and occasional consumer of this kind of info: I like bagels - this tool reports a GI / GL of 72 / 42 for 100g. I like peanut butter - 27 and 2.7 for 100g of creamy unsalted. What is the GI / GL of a peanut-buttered bagel? Is it an average? Can I calculate it? I don't see much advice around working toward an average glycemic load for a meal versus avoiding specific evils…
I don't know how to calculate it. But I do know that the combination matters. Try this experiment. Eat a bagel plain for breakfast. Wait as long as you can for lunch. Note when you start feeling like you are starving and your hands get shaky (blood sugar crash). Next day eat the bagel with peanut butter. Note how you feel after the same amount of time. I predict the blood sugar crash will later, or won't happen at al…
Earlier quoted context omitted.
I studied medicine at the university that created and trademarked he glycaemic Index (GI). Prof Brand-Miller gave us lectures in physiology and nutrition. Even as she was giving them there was an understanding in the cohort that GI was flawed. for example, a high fructose meal is extremely low GI but that says nothing about either it’s nutritional value or how it will affect your bosy’s insulin response, which when y…
what do you recommend people use as a metric to predict insulin response instead?
These numbers are completely meaningless for nutrition purposes, and should be generally ignored and replaced with much simpler metrics like CHO digestion half-life. Glucose levels are increased by digestion/conversion of CHO, and decreased by the effect of insulin. Different types of CHO digest slower(fiber), get into the blood stream faster (glucose) or release more insulin (fructose). A low glycemic load could mea…