VHH Huijaus

Valehtelijat osaa puha vain pskaa.

Mikä on glykeeminen indeksi?

"Insulin is a peptide hormone, produced by beta cells in the pancreas, and is central to regulating carbohydrate and fat metabolism in the body"

"Mechanisms of obesity-associated insulin resistance: many choices on the menu"
http://genesdev.cshlp.org/content/21/12/1443.full

http://www.livestrong.com/article/469523-wheat-flour-insulin-resistance/



KANNATTAA SYÖDÄ RUIS JA PYSY POIS VEHNÄSTÄ

Rye bread may be a better choice than wheat bread for persons with diabetes. A study published in the American Journal of Clinical Nutrition found that bread made from wheat triggers a greater insulin response than rye bread does. Finnish researchers at the University of Kupio compared the effects of eating refined wheat bread with endosperm rye bread, traditional rye bread and high fiber rye bread on several markers of blood sugar control including plasma glucose, insulin, glucose-dependent insulinotropic polypeptide (GIP), glucagon-like peptide 1 (GLP1), and serum C-peptide in 19 healthy post-menopausal women. (GIP and GLP1 are hormones secreted within the gastrointestinal tract during meals that boost the effects of insulin; c-peptide is a marker of insulin secretion.) All of these markers were evaluated in blood samples taken both before and after the women ate each of the breads. Results showed that after the women had eaten any of the rye breads, their insulin, GIP and C-peptide responses were significantly lower than after they ate wheat bread. Among the different rye breads, however, no significant differences were seen in insulin and C-peptide response despite their varying levels of fiber. Researchers felt this lower after-meal insulin response could, therefore, not be attributed only to the fiber content of the rye breads, but was also due to the fact that the starch granules in rye bread form a less porous and mechanically firmer matrix than in wheat bread. This would translate into a much greater particle size being swallowed when rye bread is eaten compared to wheat, which would slow the rate at which the starch could be digested into sugar.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=65

VHH on huijaus

pääsiäispossu kirjoitti:

Mikä on glykeeminen indeksi?

"Insulin is a peptide hormone, produced by beta cells in the pancreas, and is central to regulating carbohydrate and fat metabolism in the body"

"Mechanisms of obesity-associated insulin resistance: many choices on the menu"
http://genesdev.cshlp.org/content/21/12/1443.full

http://www.livestrong.com/article/469523-wheat-flour-insulin-resistance/



KANNATTAA SYÖDÄ RUIS JA PYSY POIS VEHNÄSTÄ

Rye bread may be a better choice than wheat bread for persons with diabetes. A study published in the American Journal of Clinical Nutrition found that bread made from wheat triggers a greater insulin response than rye bread does. Finnish researchers at the University of Kupio compared the effects of eating refined wheat bread with endosperm rye bread, traditional rye bread and high fiber rye bread on several markers of blood sugar control including plasma glucose, insulin, glucose-dependent insulinotropic polypeptide (GIP), glucagon-like peptide 1 (GLP1), and serum C-peptide in 19 healthy post-menopausal women. (GIP and GLP1 are hormones secreted within the gastrointestinal tract during meals that boost the effects of insulin; c-peptide is a marker of insulin secretion.) All of these markers were evaluated in blood samples taken both before and after the women ate each of the breads. Results showed that after the women had eaten any of the rye breads, their insulin, GIP and C-peptide responses were significantly lower than after they ate wheat bread. Among the different rye breads, however, no significant differences were seen in insulin and C-peptide response despite their varying levels of fiber. Researchers felt this lower after-meal insulin response could, therefore, not be attributed only to the fiber content of the rye breads, but was also due to the fact that the starch granules in rye bread form a less porous and mechanically firmer matrix than in wheat bread. This would translate into a much greater particle size being swallowed when rye bread is eaten compared to wheat, which would slow the rate at which the starch could be digested into sugar.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=65

VHH on huijaus

Kirjoitat melko ristiriitaisesti. Otapa selvää asioista ensin. Moni hyväkarppaaja syö ruista, mutta vain kokojyväruista ja vain vähän.

Mutta diabeetikoille leivän puputtaminen yksinekrtiasesti ei ole hyvä juttu. Kaikissa tutkimuksissa, joissa rukiilla on etuja, sitä on verrattu vehnään. Olepa ilman ruistakin...

Tieto lisää tuskaasi kirjoitti:

Kirjoitat melko ristiriitaisesti. Otapa selvää asioista ensin. Moni hyväkarppaaja syö ruista, mutta vain kokojyväruista ja vain vähän.

Mutta diabeetikoille leivän puputtaminen yksinekrtiasesti ei ole hyvä juttu. Kaikissa tutkimuksissa, joissa rukiilla on etuja, sitä on verrattu vehnään. Olepa ilman ruistakin...

melko ristiriitaista jos on VHH hihhuli koska kaikki hiilihydraati ovat samoja.

Ruis on matala glykeeminen indeksi, sillä on tärkeä rooli insuliinin tuotto ja just se mikä on diabeetikolle tärkeä ottaa huomioon.

GL = Glycemic Load
GI = Glycemic Index

Ja muuten vaan, kuka on sanonut jos söisi ruista että kyseessä on hyvin hienosti jauhettu? Ei tietenkään!

GL GI kirjoitti:

melko ristiriitaista jos on VHH hihhuli koska kaikki hiilihydraati ovat samoja.

Ruis on matala glykeeminen indeksi, sillä on tärkeä rooli insuliinin tuotto ja just se mikä on diabeetikolle tärkeä ottaa huomioon.

GL = Glycemic Load
GI = Glycemic Index

Ja muuten vaan, kuka on sanonut jos söisi ruista että kyseessä on hyvin hienosti jauhettu? Ei tietenkään!

Mitä he---ttiä jauhojen jauhatus tähän liittyy?!!