Questions concerning glycemic index

[Elli Jalo]

I would like to open a discussion on the glycemic index. I have some questions concerning specific foods or food groups. They are maybe small matters but I would like to know if you have been wondering same things.

The moderate GI group has to reduce their intake of breads that contain seeds.  Does the moderate GI group also need to reduce their intake of plain nuts and seeds because of GI?

Berries are not mentioned in FBRS except for moderate GI that they should eat a variety of fruit, including berries and raspberry is specifically mentioned having low GI.  In Finland it is very typical to eat a lot of berries especially during summer. I have been wondering if berries have low or moderate GI. Is there need for reducing intake of berries in either of the diet groups?

Risotto rice is not mentioned in FBRS either. Does somebody know if it has a low or moderate GI?

Some of our participants would like to add psyllium fiber or wheat, rye or oat bran to their porridge in order to increase their intake of fiber. This definitely affects the structure of the porridge, but does that also affect GI? Is it allowed for participants in both groups to do so?

I’m looking forward to hearing your thoughts!

Elli

[Elli Jalo]

I would also like to ask about the GI of buckwheat groats and quinoa which are used instead of rice. I checked the glycemic index website of the University of Sydney (http://www.glycemicindex.com/) and found that the GI of buckwheat groats (hydrothermally treated, dehusked and boiled 12 min) is 45 and the GI of quinoa (cooked, refridgerated, reheated in microwave for 1,5 min) is 53. I suppose that buckwheat groats has low GI. The GI value of quinoa is between low (below 50) and moderate (above 56). In which group quinoa belongs?

What do you think if we use the Univeristy of Sydney website as GI reference in Finland? We don’t have extensive information of GI in Finnish foods, so the website might be the best option we have. Of course it may not be always suitable, for example Finnish breads are often very different from Australian breads.

Elli