Quote:
Originally Posted by vector2  This is pretty much impossible from a physiological standpoint assuming you're not cooking the whole-grain product longer than the refined product (longer cooking makes grains much easier to digest). I'll believe you once I see blood glucose readings 2 hours after you eat 4oz of whole wheat pasta cooked for 10 minutes, and then a separate reading on a different day for 4oz of white pasta. |
Have you tried it yourself?
Whole wheat pasta is as refined as white pasta.
Pasta is made from flour durum bound with water.
Flour is already an as refined as it get food which is quickly absorbed. Giving it the shape of pasta doens't change much the fact that it has an high impact on blood sugar. Whole flour and white flour have an identical impact on blood glucose, because grounding a seed makes it easily and quickly absorbable. The difference is so little to be negligeable.
In this table you can see that whole bread has an higher GI and GL than white bread.
Glycemic Load Table
(GL is multiplied by 10)