Why starch is really a “hidden sugar”

Sugar on sugar (bread)

The glycemic index is often criticised for being complicated. Mostly because your blood sugar responds differently to the same food depending on whether it’s ripe, unripe, cooked, uncooked etc., but also because it underestimates the problems with pure sugar (fructose).

However, a great aspect of GI is how it shows that choosing whole-grain bread is not necessarily much better than white bread:

The glycemic index is “incredibly powerful” conceptually, added Dariush Mozaffarian, dean of the Friedman School and Jean Mayer Professor of Nutrition and Medicine. That’s because it highlights the fact that starch “is a hidden sugar,” he said. “If you don’t think about how rapidly starch and sugar in the foods that you are eating are digested, you are going to make incorrect eating decisions.”

Tufts Now: A carb-ranking controversy

Earlier

How different kinds of bread affect blood sugar levels, compared to teaspoons of sugar

Your blood sugar on high carb versus low carb

2 comments

  1. Mauricio
    Thanks for sharing Andreas :)
    Now, my approach is to obtain a greater advantage if I opt for foods that are of a low insulin index, I have learned from different studies (several sources that publish studies) that the glycemic index in the majority does not always correlate with the insulin response of the pancreas. What do you think of the advantage of the insulin index versus the glycemic index?

    Please let me know.

    MSE
    Twitter -> @DeMetabolismo

    Reply: #2
  2. Insulin index is harder (and more expensive) to measure, so there is far less published data to use. But yes, I think it's likely a more useful measurement, if we could get around that limitation.

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